Food  and  Cookery 


ANDERSON 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


Food  and  Cookery 


THEIR  RELATION  TO  HEALTH 


A  Handbook  for  Teachers  and  Pupils  for 

Use  in  Cooking  Classes  and 

Demonstrations 


Revised  Edition 


By  H.  S.  ANDERSON 

Instructor  in  cooking  in  the  Training  School  for  Nurses 
Loma  Linda,  California 


Loma  Linda,  Cal. 

The  College  Press 
1911 


Copyright  1911  by  the  College  Press 
Loma  Linda,  Cal. 


PREFACE 


The  author  of  the  present  work,  having  been  for  several 
years  employed  as  cook  in  many  of  the  leading  hotels  and 
clubs  of  some  of  the  largest  cities  of  the  Middle  West  and 
the  Pacific  Coast,  as  well  as  being  for  the  past  five  years 
connected  with  the  Loma  Linda  Sanitarium,  is  well  prepared 
to  speak  of  the  subject  here  discussed.  His  position  as  ex- 
perimental cook  and  teacher  of  cooking  in  the  Nurses' 
Training  School  has  also  shown  the  importance  of  getting 
out  something  that  may  serve  as  a  guide  to  teachers  in  pre- 
senting this  subject  before  classes.  Hence  the  present  work 
is  largely  designed  to  serve  as  a  manual  for  those  who  may 
be  called  upon  to  teach  the  subject  in  sanitariums  and  other 
educational  institutions;  and  with  this  idea  in  view,  a  com- 
plete list  of  twelve  lessons,  so  arranged  as  to  cover  in  an 
outline  way  all  the  more  important  points  of  the  subject, 
constitute  a  valauble  feature  of  the  book. 

The  First  Edition  having  been  all  sold  in  less  than  a  year, 
and  the  many  warm  commendations  received  for  it,  have 
encouraged  the  publishers  to  issue  this  thoroughly  revised 
and  enlarged  edition,  with  the  hope  that  it  may  be  of  as- 
sistance to  those  who  are  struggling  to  bring  the  teaching  of 
this  subject  in  our  sanitariums  and  elsewhere  into  full  ac- 
cord with  sound  principles. 

THE  PUBLISHERS. 


CONTEXTS 

INTRODUCTION Page  9 

Foods,  their  Uses  in  the  Body 
Food  Economy 

Suggestive  Course  of  Lessons 
Preparation  of  Food 
Essentials  to  Success 

BREAD 24 

UNFERMENTED  BATTER  BREADS      ...      25 

Whole  Wheat  Puffs 
Corn  Bread  1 
Corn  Bread  2 
Hoe  Cake 
Hot  Cakes 

UNFERMENTED  DOUGH  BREADS  ....      28 

Cream  Rolls 
Whole  Wheat  Sticks 
Fruit  Crisps  1 
Fruit  Crisps  2 
German  Sticks 
Cocoanut  Crisps 
Walnut  Sticks 

FERMENTED  BREADS,  YEASTS     ....    30 

White  Bread 

Whole  Wheat  Bread 

Graham  Bread 

Rye  Bread 

Fruit  Bread,  Buns,  Rolls 

Graham  Buns 

O  vj  U  JL   O  ..........  OO 

Cream  of  Tomato 
Cream  of  Corn 
Cream  of  Green  Peas 
Cream  of  Potato 
Cream  of  Lettuce 
Julienne 

Potage  St.  Germain 
Fruit  Soup 

GRAINS,  NUT  FOODS,  ENTREES      ....       41 
LEGUMES 42 

Stewed  Lima  Beans 
Lima  Bean  Puree 
Red  Beans  Creole 


Savory  Lentils  and  Rice 
Lentil  and  Rice  Patties 
Legume  Cutlets 
.  Croquettes  of  Scotch  Peas 
Baked  Corn  Nut  Pie 
Cream  Noodles 
Spanish  Rice 

Nut  Cero  Stew  with  Dumplings 
New  England  Stew 
Protose  and  Rice  Timbales 
Baked  Macaroni  and  Olives 
Macaroni  au  Gratin 
Macaroni  and  Rice  Croquettes 
Baked  Spaghitti 
Nut  Roast 
Baked  Dressing 
Steamed  Rice 
Browned  Rice 

GRAVIES,  SAUCES 50 

Brown  Sauce  1 
Brown  Sauce  2 
Brazil  Nut  Sauce 
Cream  Sauce 
Celery  Sauce 
Nut  Sauce 
Tomato  Sauce 

VEGETABLES 52 

New  Peas 

Baked  Ear  Corn 

String  Beans 

New  Asparagus 

Asparagus  Tips  and  New  Peas 

Stewed  Tomato 

Scalloped  Tomato 

Summer  Squash 

Baked  Squash 

Breaded  Egg  Plant 

Stewed  Salsify 

Cauliflower  au  Gratin 

Baked  Cream  Corn 

Roasted  Potato 

Scalloped  Potato 

Dauphine  Potato 

SALADS  AND  DRESSINGS 57 

VEGETABLE,  LETTUCE,  AND  TOMATO 

Jellied  Tomato 


Stuffed  Beet  Salad 

Salad  Russe 

Potato  Salad 

Celery  Salad 

Cole  Slaw 

Celery  and  Nuttolene  Salad 

DRESSINGS 

Mayonaisse  Dressing 
Boiled  Dressing 
Cream  Dressing 

FRUIT  SALAD 59 

Stuffed  Date  Salad 
Fruit  BasKet 
Fruics  and  Nuts 
k  ruit  Mold 
Date  and  Apple 

SAUCES 

Fleurette  Sauce 
Lemon  Sauce 

DESSERTS 61 

Sago  Fruit  Mold 

Prune  Pudding 

Strawberry  Whip 

Strawberry  Dessert 

Banana  Loaf 

Banana  Snow 

Flaked  Rice  and  Fruit  Mold 

Vegetable  Gelatin 

Orange  Jelly 

Berry  Mold 

Jellied  Apple 

PIES        ..........  65 

Pie  Crust 
Apple  Pie 
Prune  Pie  1 
Prune  Pie  2 

PUDDINGS 66 

Banana  Tapioca  Pudding 
Cream  Tapioca  Pudding 
Grape  Blanc  Mange 
Cream  Rice  Pudding 

CAKES 67 

Layer  Cake  1 
Layer  Cake  2 


Walnut  Loaf  Cake 

ICINGS,   FILLINGS 

White  Icing  1 
White  Icing  2 
White  Icing  3 
Orange  Filling 

TOASTS,  BREAKFAST  DISHES        ....          70 

Strawberry  Toast 

Blackberry  Toast 

Prune  Toast 

Cream  Peas  on  Toast 

Walnuc  Lentils  on  Toast 

Tomato  Toast 

Scrambled  Eggs  with  Tomato 

INVALID  DIETARY 71 

Barley  Water 
Rice  Water 
Oatmeal  Gruel 
Cornmeal  Gruel 
Gluten  Gruel 
Flaxseed  Tea 
Fruit  Egg  Nogg 
Cream  Egg  Nogg 
Lemonade 
Orangeade 

FRUIT  ICES,  ICE  CREAM 74 

ICES 

Strawberry 

Blackberry 

Apricot 

Pineapple 

Grape  Fruit 

Lemon 

ICE  CREAM 

CANNING,  PRESERVING 76 

Fruits 
Vegetables 

COMBINATIONS,  MENU  MAKING        ....     79 
SUGGESTIVE  MENUS  83 


FOOD    AND    COOKERY 


Foods,  Their  Uses  in  the  Body 

"To  care  for  the  body,  by  providing  for  it  food  that  is 
relishable  and  strengthening,  is  one  of  the  first  duties  of  the 
householder."  When  men  and  women  study  how  to  supply 
the  needs  of  the  body  intelligently,  they  place  themselves  on 
vantage  ground.  We  all  have  in  the  beginning  a  certain 
vital  force  from  which  to  draw.  To  know  how  to  husband  it 
properly  is  the  most  essential  thing  in  preserving  health. 

By  taking  food  into  the  body  the  system  is  nourished  and 
built  up.  Disease  results  if  this  food  is  improper  in  quantity, 
or  poor  in  quality,  or  if  it  is  poorly  prepared  for  assimilation. 
There  is  a  constant  breaking  down  of  the  tissues  of  the  body; 
every  thought  of  the  mind,  every  movement  of  a  muscle, 
involves  waste,  and  this  waste  is  repaired  from  our  food. 
It  is  highly  important,  then,  that  everyone  should  be  able  to 
choose  those  foods  which  best  supply  the  elements  needed  to 
make  good  blood,  which  in  turn  imparts  life  and  strength,  to 
nerve,  muscle,  and  tissue. 

Grains  contain  the  food  elements  most  evenly  distributed. 
Wheat  is  considered  a  perfect  food,  and  the  representative 
of  all  foods,  containing  properties  which  so  nearly  represent 
the  constituent  parts  of  the  body  structure  as  to  indicate  a 
special  Providence  in  providing  it  for  the  human  race.  Grains 
are  very  nutritious,  and  when  cooked  under  a  high  degree  of 
heat,  as  in  baking,  they  are  very  easily  digested  and  assimi- 
lated. When  they  are  cooked  by  the  process  of  boiling  or 
steaming,  they  require  several  hours  cooking  in  order  to 
render  them  digestible. 

In  the  olive,  as  in  the  various  nuts,  we  find  nature's  store- 
house of  fats.  These,  when  properly  prepared,  supply  the 
place  of  animal  oil  and  fats. 

Fruits  are  used  not  so  much  with  a  view  of  supplying  nutri- 


10        Foods,  Their  Uses  in  the  Body 

ients  as  for  other  purposes;  the  organic  acids  and  essential 
oils,  with  the  easily  digestible  form  in  which  the  nutrients 
are  present,  are  factors  which  give  fruits  a  high  value  in  the 
dietary.  These  acids  and  essential  oils  impart  palatibility  to 
the  food,  and  assist  functionally  in  the  digestive  process. 

Figs  and  prunes  contain  chemical  compounds  that  are  laxa- 
tive in  character. 

In  our  study  of  the  purposes  which  the  various  food  ele- 
ments serve  in  the  vital  economy,  and  of  the  foods  best 
adapted  to  the  accomplishment  of  these  purposes,  valuable 
help  is  given  us  in  a  practi  -al  knowledge  of  the  composition 
of  the  various  food  materials,  which  enables  us  to  arrive  at 
an  idea  of  the  real  value  of  the  food  in  question.  See  Plate  I. 

In  speaking  of  food,  we  understand  something  which  is 
capable,  upon  being  taken  into  the  body,  of  either  repairing 
its  waste  or  of  furnishing  it  with  material  from  which  to 
produce  heat  and  muscular  work.  This  brings  to  view  the 
two  main  functions  of  food  in  the  Jx>dy.  By  the  former 
function,  food  provides  for  the  conservation  of  the  material 
of  the  body;  by  the  latter,  conservation  of  bodily  energy  is 
maintained.  Substances  which  are  unable  to  help  in  the  one 
or  the  other  of  these  directions  can  not  be  called  food. 
Examples  of  such  non-foods  are  to  be  found  in  extractives 
of  meat,  tea,  coffee,  spices,  etc.  These  have  no  nutritive 
value  whatever. 

All  foods  are  made  up  of  one  or  more  of  three  distinct 
classes  of  organic  compounds,  known  as  proteid  or  albuminous 
substances,  carbohydrates  and  fats,  and  different  inorganic 
salts.  Tnese  substances  are  spoken  of  as  the  "nutritive 
constituents"  of  food,  and  may  be  separated  into  four  divi- 
sions:— 

1.  The  proteid  or  nitrogenous  substances  are  represented 
in  the  food  by  the  casein  in  milk,  the  curd  of  the  milk  being 
very  highly  nitrogenous;  the  gluten  of  the  wheat;  the  albu- 
men in  the  white  of  egg,  which  is  the  purest  form  of  proteid; 


Foods,  Their  Uses  in  the  Body        11 

the  legumen  in  peas  and  beans;  and  the  myosin  of  lean  meat. 

2.  The  carbohydrates  are  represented  by  the  starches  and 
sugars  in  the  various  foods. 

3.  Fats,    as  olive  oil,  butter,  the  oil  found  in  the  olive, 
nuts,  and  to  some  extent  in  most  articles  of  food. 

4.  The  inorganic  substances,  as  water  and  mineral  mat- 
ters. 

The  chief  office  of  proteid  matter  is  to  provide  for  the 
growth  and  repair  of  the  material  of  the  body.  The  carbo- 
hydrates and  fats  furnish  the  fuel  for  the  body.  They  yield 
the  heat  that  keeps  it  warm  and  the  energy  that  enables  it 
to  work.  The  mineral  matters  are  required  by  the  body  for 
the  building  of  the  bones  and  the  teeth. 

The  changes  which  food  undergoes  in  the  body  are  essen- 
tially changes  due  to  oxidation.  Latent  heat  is  just  as  surely 
found  in  the  food  we  use  as  in  wood  and  coal.  They  are  both 
waiting  to  be  oxidized,  that  they  may  be  converted  into  heat 
and  energy. 

The  latent  energy  in  different  foods  has  been  determined 
by  their  oxidation,  outside  the  body,  in  the  aparatus  known 
as  the  bomb  Calorimeter.  "The  amount  of  heat  given  off  in 
the  oxidation  of  a  given  quantity  of  any  material  is  called  its 
'heat  combustion,'  and  is  taken  as  a  measure  of  its  latent 
and  potential  energy."  Now  the  calorie  is  the  unit  measure 
or  standard  of  heat  production,  and  means  the  amonnt  of 
heat  necessary  to  raise  the  temperature  of  one  kilogram  of 
water  1°  C.,  or  about  one  pint  of  water  4°  F.  Careful  obser- 
vation by  Atwater,  Rubner,  Chittenden,  and  others,  has 
shown  that  the  heat  value  of  one  gram  of  each  of  the  three 
chief  nutritive  constituents  of  food  when  taken  into  the -tis- 
sues is  as  follows:— 

la  gram  of  proteid  yields  4  calories 
1      "      "  carbohydrates  yields  4  calories 
1      "      "  fats  yields  8.9  calories 
Bulletin  No.  142,  U.  S.  Dept.  of  Agriculture. 

a.    28.3  grams  equals  1  ounce. 


12        Foods,  Their  Uses  in  the  Body 

As  the  ounce  is  made  the  standard  or  unit  in  calculating 
weight,  so  the  calorie  is  the  standard  of  heat  production. 
By  the  figures  in  the  column  at  the  right  hand  side  of  chart 
(Plate  I.),  are  represented  the  total  amount  of  calories  or  food 
units  contained  in  one  pound  of  each  of  the  various  foods 
under  consideration.  The  building  material— proteid  — is 
represented  by  the  red  color,  and  the  carbohydrates  by  the 
green,  etc. 

The  vital  part  of  all  tissue  is  proteid.  Without  proteid  the 
body  would  waste  away,  for  the  wear  and  tear  of  tissue  must 
be  made  good.  Though  there  is  no  article  of  diet,  except 
sugar  and  pure  fat,  into  which  proteid  matter  does  not  enter 
to  a  greater  or  less  degree,  yet  there  are  foods  which  con- 
tain an  unusually  high  per  cent  of  proteid,  known  as  proteid 
foods.  These  are  the  peas,  beans,  lentils,  nuts,  eggs,  and 
meat. 

The  fact  that  proteid  matter  is  an  essential  element  for 
the  growth  and  repair  of  the  body  tissues,  has  a  tendency  to 
lead  people  to  believe  that  they  might  be  benefited  by  the 
consumption  of  large  quantities  of  proteid  foods;  when  the 
fact  is,  the  body  can  use  only  a  limited  amount  for  the 
development  and  repair  of  tissues.  Although  proteid  matter 
is  capable  of  yielding  a  certain  amount  of  heat  on  oxidation,  it 
is  inferior  for  this  purpose  to  carbohydrates  and  fats;  because, 
on  being  burned  in  the  body,  it  yields  certain  deleterious  pro- 
ducts which  throw  upon  the  liver  and  kidneys  an  unnecessary 
amount  of  labor  that  overtaxes  them  and  lays  them  liable  to 
attacks  of  disease.  Many  of  the  ailments  so  prevalent  to-day, 
as  rheumatism,  gout,  gastro-intestinal  disturbances,  indiges- 
tion and  liver  troubles,  have  been  found  to  be  closely  asso- 
ciated with  the  habitual  overeating  of  proteid  foods. 

There  is  wisdom  in  a  diet  that  shall  provide  an  abundance 
of  carbohydrates  and  fats,  proteid  being  added  only  in  suffi- 
cient amounts  to  meet  the  needs  of  the  body  for  nitrogen 
and  for  the  development  of  fresh  muscle  fibers,  etc.  Care- 
ful experiments  have  demonstrated  that  the  body  is  best  sus- 


Food  Values 

(  Nitrogenous     PROTEID   Tissue-forming  Substances 

Organic j Kl    .          (CARBOHYDRATES) ...    . p.    v 

(Non-nitrogenous  j  FATS  energy 

Inorganic  Salts  -  -  Mineral  Matters,  Water 


Foods,  Their  Uses  in  the  Body        13 

tained  in  health,  and  strength  and  endurance  promoted,  by  a 
diet  which  contains  a  proportion  of  one  ounce  of  proteid 
matter  to  from  ten  to  twelve  ounces  of  carbohydrates  and 
fats. 

A  study  of  the  composition  of  the  various  foods  will  enable 
us  to  see  the  wise  provision  made  for  man  in  the  diet 
appointed  for  him  in  the  beginning.  Man  in  adding  to  his 
diet  flesh  meats  with  their  exceedingly  high  per  cent  of  pro- 
teid, besides  other  objectionable  features  connected  with  its 
use,  finds  himself  grappling  with  a  problem  whose  only  solu- 
tion is  to  be  found  in  a  study  of  cause  and  effect. 

In  the  diet  appointed  in  the  beginning,  man  is  guarded  in 
this  respect;  as  in  nature,  we  find  the  various  food  elements 
better  balanced  to  meet  the  needs  of  the  body.  The  numer- 
ous exhaustive  works  of  to-day,  written  on  the  subject  of 
diet  and  the  needs  of  the  body,  are  designed  to  fill  a  long 
felt  want.  They  are  the  response  of  thinking  men  to  a 
world's  great  need.  To  meet  this  great  need,  God  has  sent 
us  a  message  of  health  reform  which  comprehends  man's 
complete  restoration,  physically  and  spiritually.  A  quotation 
from  Ministry  of  Healing,  gives  a  key  to  the  divinely 
appointed  plan:  "In  His  written  Word  and  in  the  great 
book  of  nature,  He  has  revealed  the  principles  of  life.  It  is 
our  work  to  obtain  a  knowledge  of  these  principles,  and  by 
obedience  to  cooperate  with  Him  in  restoring  health  to  the 
body  as  well  as  to  the  soul."  —p.  115 

The  accompanying  diagram,  (Fig.  L)  will  help  to  bring 
before  our  minds  the  Bible  picture  of  our  original  home,  and 
of  God's  tender  care  over  His  erring  children  in  giving  them 
light  and  hope  through  all  the  different  phases  of  their  rebell- 
ion and  apostasy;  and  it  shows  that  He  is  actually  leading 
them  back  step  by  step  to  Eden  restored.  He  who  created 
man  and  Who  understands  his  needs,  appointed  Adam  his 
food,  as  it  is  written,  "Behold,  I  have  given  you  every  herb 
yielding  seed,  and  every  tree,  in  which  is  the  fruit  of  a  tree 
yielding  seed;  to  you  it  shall  be  for  food."  — Gen.  1:29.  A. 


Foods,  Their  Uses  in  the  Body        15 

R.  V.     After  the  fall,  when  the  ground  was  cursed  for  man's 
sake,  the  herb  of  the  field  was  added  to  his  diet. 

Then  we  are  brought  down  to  the  time  of  the  flood,  when 
all  vegitation  was  destroyed  by  water,  God  permitted  man  to 
eat  flesh.  Next  we  find  the  people  of  God  down  in  the  land 
of  Egypt  where  they  were  in  heavy  bondage,  after  which  the 
Lord  brought  them  out  with  a  strong  hand  and  by  an  out- 
stretched arm  to  make  them  the  depositaries  of  His  holy  law, 
and  through  them  it  was  designed  that  all  the  world  should 
come  to  a  knowledge  of  the  true  God.  Their  health  was 
jealously  guarded,  and  they  were  given  a  fleshless  diet. 
God  desired  to  make  them  His  peculiar  treasure  above  all 
people;  but  they  cried  for  flesh,  so  He  permitted  them  to  eat 
clean  flesh. 

Then  we  come  down  to  the  end  of  the  Jewish  dispensation, 
at  the  time  when  the  gospel  was  preached  to  the  Gentiles, 
saying,  "Ye  are  the  temple  of  God."  "There  shall  in  no 
wise  enter  into  it  anything  unclean." 

In  ancient  time,  a  distinction  between  things  clean  and 
things  unclean  was  made  in  all  matters  of  diet.  This  was  no 
arbitrary  distinction,  for  the  things  prohibited  were  unwhole- 
some, and  the  fact  that  they  were  pronounced  unclean  taught 
the  lesson  that  the  use  of  injurious  foods  is  defiling. 

To  the  chosen  people  of  God,  the  laws  relating  to  both 
physical  and  spiritual  well  being  were  made  plain,  and  on 
condition  of  obedience  He  assured  them:  "The  Lord  will 
take  away  from  thee  all  sickness."  —Deut.  7.  15  "And  ye 
shall  serve  the  Lord  your  God,  and  He  shall  bless  thy  bread 
and  thy  water;  and  I  will  take  sickness  away  from  the  midst 
of  thee."  -Ex.  23:25.  These  promises  are  for  us  to-day. 
The  same  principle  which  directed  in  giving  these  sanitary 
laws  and  regulations  in  times  of  old,  and  which  has  been  the 
foundation  in  every  true  reform  to  the  present  time,  is  no 
less  powerful  to-day,  and  is  summed  up  in  these  words: 
"Whether  therefore  ye  eat,  or  drink,  or  whatsoever  ye  do, 


16        Foods,  Their  Uses  in  the  Body 

do  all  to  the  glory  of  God."  -1  Cor.  10: 31.  This  principle,  if 
heeded,  will  guide  in  all  matters  of  diet  and  hygiene,  as  in 
every  act  of  life.  It  will  preserve  us  from  intemperance  in 
all  its  varied  forms.  "Every  practice  which  destroys  the 
physical,  mental  or  spiritual  energies,  is  sin.  The  laws  of 
nature,  as  truly  as  the  precepts  of  the  decalogue,  are  divine; 
and  only  in  obedience  to  them  can  health  be  recovered  and 
preserved." 

There  is  great  need  to-day  of  that  education  that  not 
merely  teaches  right  methods  in  the  treatment  of  the  sick, 
but  which  encourages  right  habits  of  living,  and  spreads  a 
knowledge  of  right  principles.  The  desire  of  God  for  every 
human  being  is  expressed  in  these  words:  "Beloved,  I  wish 
above  all  things  that  thou  mayest  prosper  and  be  in  health, 
even  as  thy  soul  prospereth. "— 3  John  2.  Every  "Thou  shalt 
not,"  whether  in  physical  or  moral  law,  implies  a  promise. 
If  we  obey  it,  blessing  will  attend  our  steps,  and  we  will 
know  the  meaning  of  the  promise  of  God  to  His  people  which 
says,  "I  am  the  Lord  that  healeth  thee."  — Ex.  15:26. 

Food  Economy 

"Economy  is  not  saving,  but  wisely  spending."— Ruskin 

When  we  have  ascertained  that  a  food  is  rich  in  nutritive 
constituents,  and  that  it  is  of  a  nature  to  be  easily  digested  in 
the  stomach,  we  have  still  to  find  whether  the  nutriment  it 
yields  is  obtained  at  a  reasonable  cost.  When  one  realizes 
that  the  market  price  of  a  food  is  no  indication  of  its  real 
money  value,  the  practical  importance  of  such  a  test  is  more 
convincingly  felt,  because  in  the  market  one  usually  pays  for 
flavor  and  rarity,  not  for  nutritive  qualities.  To  the  work- 
ing classes,  who  spend  on  an  average  fifty  per  cent  of  their 
wages  for  food  supply,  such  knowledge  is  of  special  value. 
By  a  study  of  the  chemical  analysis  of  various  foods  bought 
for  a  particular  sum,  this  test  may  be  applied  without  diffi- 
culty. See  Fig.  2. 


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18       Food  Economy 

It  will  be  seen  that  for  energy  (calories) ,  grains  lead  the 
way,  for  instance, — nearly  ten  times  as  much  nourishment 
can  be  obtained  for  twenty  cents  worth  of  wheat  flour  as  for 
the  same  amount  invested  in  trout  or  eggs;  even  more  value 
is  obtained  for  the  same  money  when  invested  in  cornmeal. 
In  the  matter  of  protied  material,  the  legumes  come  first, 
while  most  of  the  grains  contain  proteid  in  a  liberal  propor- 
tion. 

When  the  flesh  of  animals  is  used  as  food,  there  is  great 
danger  of  excess  of  proteid  material.  Besides  being  of  a 
stimulating  character,  it  contains  no  carbohydrate  to  offset 
the  large  per  cent  of  proteid.  One  advantage  of  using  food 
of  vegetable  origin,  is  that  in  their  growth  vegetables  secrete 
no  poisons;  whereas,  in  all  animals  the  very  process  of  life 
consists  in  the  breaking  down  of  tissues  and  the  formation  of 
various  poisons.  These  poisons  are  in  the  flesh  when  the 
animal  is  killed,  and  no  amount  of  cooking  can  remove  them. 
Thus,  by  taking  our  food  in  the  vegetable  form,  we  avoid 
burdening  the  system  with  such  a  quantity  of  harmful  substan- 
ces, which  must  be  eliminated  from  the  system  only  at  a  great 
sacrifice  to  the  vital  organs.  Many  people  seem  to  be  under 
the  impression  that  bodily  strength  and  health  are  dependent 
upon  the  use  of  flesh  meats.  A  quotation  again  from  Min- 
istry of  Healing,  throws  much  light  on  this  question,  and 
points  out  in  a  simple  manner  the  advantages  to  be  had  in  a 
simple  and  natural  diet  above  that  of  a  more  complex  nature. 

"It  is  a  mistake  to  suppose  that  mucular  strength  depends 
on  the  use  of  animal  food.  The  needs  of  the  system  can  be 
better  supplied,  and  more  vigorous  health  can  be  enjoyed, 
without  its  use.  The  grains,  with  fruits,  nuts,  and  vegetables, 
contain  all  the  nutritive  properties  necessary  to  make  good 
blood.  These  elements  are  not  so  well  or  so  fully  supplied 
by  a  flesh  diet.  Had  the  use  of  flesh  been  essential  to  health 
and  strength,  animal  food  would  have  been  included  in  the 
diet  appointed  man  in  the  beginning. 

"When  the  use  of  flesh  food  is  discontinued,  there  is  often 


Food  Economy        19 

a  sense  of  weakness,  a  lack  of  vigor.  Many  urge  this  as 
evidence  that  flesh  food  is  essential;  but  it  is  because  foods 
of  this  class  are  stimulating,  because  they  fever  the  blood 
and  excite  the  nerves,  that  they  are  so  missed.  Some  will 
find  it  as  difficult  to  leave  off  flesh-eating  as  it  is  for  the 
drunkard  to  give  up  his  dram;  but  they  will  be  the  better  for 
the  change. 

'  'When  flesh  food  is  discarded,  its  place  should  be  supplied  with 
a  variety  of  grains,  nuts,  vegetables,  and  fruits,  that  will  be 
both  nourishing  and  appetizing.'1  —Ministry  of  Healing. 

It  would  seem  that  the  use  of  flesh  meats  must  be  doubly 
objectionable  now,  since  disease  in  animals  is  so  rapidly 
increasing.  Those  who  use  flesh  as  food  little  know  of  what 
they  are  eating.  Tuberculosis,  cancer,  and  other  fatal  dis- 
eases are  communicated  by  the  use  of  contaminated  meat. 
True  reform  always  replaces  an  evil  with  something  better. 
So,  in  the  matter  of  diet,  nature  presents  to  us  a  field  of  bound- 
less wealth,  the  Creator's  choice  for  us,  a  plenteous  store  to 
choose  from,  and  at  prices  within  the  reach  of  every  creature. 
There  is  a  rhyme  that  beautifully  expresses  this  truth  with 
its  resultant  tribute:— 

"Eat  life  from  Life's  fresh  growing  garden, 
Drink  life  from  its  myriad  store, 

Give  life,  and  its  flow 

E'er  increasing  will  go 
Again  to  your  open  door." 

Health  reform,  as  any  other  true  reform,  is  a  matter  of 
education,  and  must  be  progressive;  vital  principles  are 
involved  in  which  are  treasured  up  wisdom  of  the  highest 
order  for  every  seeker  after  health  and  truth.  There  has 
recently  been  formed  throughout  the  United  States  a  number 
of  different  societies  for  the  purpose  of  studying  the  best 
means  of  providing  for  the  table  foods  which  do  not  harbor 
pestilence  and  disease,  and  for  studying  the  development  of 
the  culinary  art  in  the  home  in  harmony  with  right  principles. 
Thus  it  is  plainly  seen  that  the  minds  of  thinking  people  are 


20        Food  Economy 

being  awakened  to  see  the  importance  of  exercising  sound 
judgment  and  good  common  sense  in  the  matter  of  the  care 
and  preservation  of  health. 

The  following  course  of  lessons  is  in  no  way  intended  as  a 
complete  guide  to  hygienic  cookery.  Of  the  great  variety 
of  ways  in  which  the  grains,  fruits,  nuts,  and  vegetables  may 
be  prepared  into  dishes  that  are  healthful  and  nourishing, 
only  a  few  of  the  most  practical  can  be  taken  up  in  this 
course.  One  of  the  main  objects  is  to  give  some  of  the 
general  principles  essential  to  success  in  this  work,  followed 
by  practical  illustrations  of  methods  used.  For  home  and 
class  work  this  course  consists  of  a  series  of  sixteen  lessons, 
two  lessons  each  week,  each  session  occupying  two  hours. 
Eight  pupils  constitute  a  class,  at  which  time  practical  work 
is  done.  Due  recognition  is  given  to  the  study  of  the  nutri- 
tive value  of  foods,  their  digestibility,  combinations,  etc., 
also  menu-making  and  the  general  principles  involved  in  the 
making  of  the  same. 

This  suggestive  course  of  lessons,  designed  especially  for 
demonstration  and  field  work,  may  be  modified  by  the 
instructor  according  to  convenience  to  the  occasion,  or  to 
the  length  of  time  given  for  class  periods.  A  previous  study 
of  the  recipes  and  instructions  following  will  help  to  make 
the  work  very  simple  and  easily  understood  when  the  hour 
comes  for  class. 


Food  Economy        21 

Suggestive  Course  of  Lessons 

Lesson  1.  Corn  Bread,  Baked  Lima  Bean  Puree,  Whole- 
wheat Sticks,  Strawberry  Whip. 

Lesson  2.  Juleinne  Soup,  Corn  Nut  Pie,  Germea  Sticks, 
Sago  Fruit  Mold. 

Lesson  3.  Cream  of  Tomato,  Hoe  Cake,  Prune  Pudding, 
Nut  Cero  and  Potato  Stew  with  Dumplings. 

Lesson  4-  Salads, — Lettuce  and  Tomato,  Cold  Slaw,  Celery 
Salad,  Stuffed  Beet  Salad,  Jellied  Tomato  Salad,  Potato 
Salad.  Dressings, — Mayonnaise,  Boiled  Dressing,  Cream 
Dressing. 

Lesson  5.  Noodles,  Fruit  Crisps,  Cream  of  Potato  Soup, 
Banana  Loaf. 

Lesson  6.  Egg  Nogg,  Gruels,  Strawberry  Toast,  Browned 
Rice,  Cream  Peas  on  Toast. 

Lesson  7.  Layer  Cake,  Frosting,  Macaroni  with  Olives, 
Grape  Blanc  Mange. 

Lesson  8.  Vegetable  Gelatin,  Orange  Jelley,  Strawberry 
Jelley,  Jelley  Apple,  Pie  Making  (Crust) — Apple,  Prune. 

Lesson  9.  Fruit  Salads,  Stuffed  Date  Salad,  Fruit  Basket, 
Fruit  and  Nuts,  Apple  and  Date,  Fruit  Mold. 

Lesson  10.  Legume  Cutlets,  Brazil  Nut  Sauce,  Fruit  Soup, 
Macaroni  and  Rice  Croquettes. 

Lesson  11.  New  England  Stew,  Nut  Roast,  Tomato  Sauce, 
Cream  of  Green  Peas,  Walnut  Sticks. 

Lesson  12.  Baked  Dressing,  Brown  Sauce,  Potage  St. 
Germain,  Lentil  and  Rice  Patties,  Cream  Tapioca. 


22        Essentials  to  Success 

Preparation  of  Foods 

The  manner  of  preparing  our  food  has  much  to  do  with 
our  usefulness  in  this  life,  and  with  the  building  of  our 
characters.  The  health  of  the  family  may  be  safeguarded 
by  a  careful,  well-ordered  diet,  and  this  subject  should  appeal 
to  every  thinking  mother.  As  a  science,  cooking  is  one  of 
the  most  essential  in  practical  life,  and  more  than  this  it  is 
one  of  the  fine  arts.  Our  aim  should  not  be  simply  to  arrange 
some  concoction  to  appeal  to  a  perverted  appetite,  without^ 
any  consideration  of  its  digestive  qualities.  Our  cooks  need 
education  in  making  foods  that  nourish.  Imperfect  know- 
ledge of  cooking  leads  to  diseases  of  every  kind;  and  both 
children  and  adults  suffer  as  a  consequence. 

The  object  sought  in  cooking  is  two-fold;  first,  to  render 
the  food  more  digestible;  second,  to  develop  its  flavors, 
making  it  more  palatable  and  inviting.  No  indifference 
should  be  manifested  in  the  preparation  of  food.  If  the  food 
eaten  is  not  relished,  the  body  will  not  be  so  well  nourished. 
Food  should  be  prepared  in  such  a  manner  that  it  will  be 
appetizing  as  well  as  nourishing.  A  glance  at  Plate  I.  will 
show  us  the  foods  which  contain  the  highest  per  cent  of  nutri- 
tive value.  Vegetables  contain  a  small  amount  of  nutriment. 
They  are  valuable,  however,  for  their  flavors  and  for  the  large 
quantity  of  organic  fluid  and  mineral  matter  which  they  con- 
tain. Combined  with  grains  and  nuts,  they  furnish  the  needed 
bulk  to  the  food.  The  grains  make  a  highly  nutritious  food, 
and  with  nuts  and  fruit,  make  a  perfect  and  ideal  diet. 

Essentials  to  Success 

The  pre-requisite  to  success  in  this  work  is  similar  to  that 
in  any  other  kind  of  work,  viz.,  "Plan,  then  work  out  your 
plan.'1  Take  the  preparation  of  the  first  recipe  given  for 
whole  wheat  puffs,  for  an  example. 

The  first  step  to  be  taken  is  to  see  that  the  fire  is  built  in 
time,  so  the  oven  will  be  of  the  proper  temperature  when  the 


Essentials  to  Success        23 

batter  is  ready.  Use  only  heavy  iron  gem  pans,  which  should 
be  put  in  the  oven  to  heat  while  the  batter  is  in  preparation. 
Have  all  the  ingredients  measured,  and  the  needed  utensils 
all  at  hand  before  starting  to  conbine  the  articles  for  bread. 
This  is  very  essential  in  all  baking;  especially  so  in  making 
aerated  breads,  cakes,  etc.  Another  point  that  needs  to  be 
emphasized  is  the  need  of  accurate  measurments.  There  are 
some  simple  things  which  an  experienced  cook  can  make  with- 
out taking  the  trouble  to  measure,  but  how  often  we  hear 
the  remark  made  of  "good  luck"  or  "bad  luck  "with  a  recipe. 
Now  there  is  no  such  thing  as  "luck,"  for  the  simple  reason 
that  every  effect  has  its  cause,  and  this  is  as  true  in  cooking 
as  in  other  kinds  of  work.  If  we  have  a  good  recipe  and 
follow  it  exactly,  using  exact  measurements,  there  is  no 
reason  why  we  should  not  get  the  same  results  each  time. 

The  ordinary  kitchen  cup,  holding  one-half  pint,  with 
divisions  indicating  the  half,  third,  and  fourth  parts  of  a  cup- 
ful, is  generally  taken  as  the  standard.  Unless  otherwise 
stated,  a  cup,  tablespoon,  or  teaspoon  of  liquid  or  dry  materials 
means  a  measure  that  is  "level  full.'''  In  dry  measure  this  is 
best  accomplished  by  filling  the  measure  full  and  running  the 
blade  of  a  knife  over  the  top  with  the  edge  outward  to  make 
it  level.  Care  should  be  taken  not  to  pack  the  ingredients; 
for  this  reason,  weighing  is  always  considered  the  safest, 
although  not  always  as  convenient  as  measuring. 

It  might  be  well  to  state  here  that  there  are  many  measur- 
ing cups  on  the  market,  sold  as  one-half  pint  cups,  that 
hold  quite  a  little  more  than  that  amount.  Care  should  be 
exercised  in  getting  a  cup  measure  which  holds  one-fourth  of 
a  quart.  If  a  larger  one  is  used,  allowance  must  be  made. 

When  oil  is  called  for  in  a  recipe  for  shortening  or  for 
cooking,  the  refined  cottonseed  oil  is  generally  used.  Being 
tasteless  and  odorless,  it  can  be  used  with  good  success  where 
free  fat  is  necessary.  Dairy  butter  may  be  used  in  the  place 
of  these  fats  in  most  instances,  using  a  little  more  of  the 
butter  than  when  the  pure  fat  is  used.  There  is,  however, 


24        Bread 

great  danger  of  disease  through  the  use  of  butter.  The  per 
centage  of  turberculous  cattle  in  herds  from  which  our  pub- 
lic milk  supply  is  derived,  is  astounding.  As  the  cream  rises 
to  the  surface  of  the  milk,  the  tubercle  bacilli  lodged  therein 
find  access  to  our  foods  and  to  oar  tables  through  the  use  of 
butter.  Milk  when  used  should  b^  thoroughly  sterilized. 
This  can  be  accomplished  by  putting  the  milk  into  a  double 
boiler  and  heating  it  to  a  temperature  of  160°  F.,  and  keeping 
it  at  that  temperature  for  ten  minntes,  then  setting  the 
inner  part  of  the  boiler,  with  milk,  into  cold  water  to  cool. 
By  this  method  the  milk  is  not  chemically  changed,  as  it  is 
when  boiled,  and  there  is  less  danger  of  contracting  disease 
through  its  use. 

As  a  guide  in  measuring,  the  following  table  will  be  help- 
ful, and  may  be  followed  with  good  results. 

3  teaspoons  equal  1  tablespoon 
2  tablesp  ons  of  sugar  or  liquid    -    1  ounce 
16  tablespoons  1  cup 

4  cups  -  1  quart 
4  cups  sifted  flour                                 1  pound 
2  cups  sugar,  water,  and  most  liquids        " 

Bread 

Bread  is  the  most  important  article  of  diet,  and  deserves 
more  attention  than  it  receives.  Considering  the  convenien- 
cies  which  exist  everywhere,  and  the  widespread  knowledge 
of  breadmaking,  it  seems  unnecessary  and  wrong  to  find  poor 
bread  on  the  table.  Home  made  bread  requires  care  and 
attention;  and  then  you  have  the  real  staff  of  life. 

Breads  may  be  divided  into  two  classes :  1.  Unfermented- 
made  light  by  the  introduction  of  air  into  the  dough  or  batter; 
2.  Fermented — made  light  by  a  ferment,  yeast  being  usually 
employed.  Space  will  not  permit  at  this  time  to  speak  of 
the  ill  effects  on  the  system  following  the  use  of  bi-carbon- 
ate  of  soda  and  baking  powders  in  breadmaking;  it  may  suffice 
to  say  that  they  are  extremely  harmful  and  unnecessary. 


Bread        25 

"Soda  causes  inflammation  of  the  stomach,  and  of  ten  poisons 
the  entire  system. "  Air  may  be  incorporated  into  a  batter  by 
beating.  The  use  of  eggs  will  aid  in  the  process;  because 
the  white  of  egg,  on  account  of  its  viscous  nature,  readily 
catches  air  and  helps  convey  it  into  the  batter.  The  follow- 
ing recipe  for  wholewheat  puffs  will  help  to  illustrate  these 
principles. 

Unfermented  Batter  Breads 

Wholewheat  Puffs.  While  it  has  been  quite  customary  in 
making  this  bread  to  allow  one  egg  to  each  dozen  puffs,  with 
the  addition  of  a  little  cream  to  the  milk,  it  will  be  found 
that  by  using  an  average  of  one  and  one-half  eggs  to  each 
dozen  puffs,  and  omitting  the  cream,  the  expense  in  most 
cases  is  about  the  same  as  when  the  cream  is  used,  and  it 
makes  the  puffs  very  light  and  fine  grained.  The  inexperi- 
enced find  very  little  trouble  in  making  nice  light  bread  by 
this  method. 

1J  cups  pastry  flour,  J  cup  wholewheat  flour,  1£  cups 
milk,  1  teaspoon  salt,  3  eggs  separate. 

Sift  the  white  flour  and  salt  into  mixing  bowl,  add  the 
wholewheat  flour  unsifted.  Separate  the  eggs,  add  the  milk 
and  yolks  to  the  flour,  and  stir  until  smooth  with  a  wire 
batter  whip.  Beat  the  whites  stiff  and  dry,  pour  the  batter 
gradually  into  the  beaten  whites,  folding  it  in  by  running  a 
batter  whip  from  the  edge  or  side  of  the  bowl  down  through 
the  center  and  lifting  it  up  so  the  batter  will  drop  off  into 
the  bowl;  repeat  until  it  is  thoroughly  mixed,  but  do  not  stir. 
Remove  the  irons  from  the  oven  and  set  them  on  the  edge  of 
the  stove;  rub  them  with  an  oiled  cloth  or  brush  to  prevent 
sticking.  Pour  the  batter  from  a  pitcher  into  the  molds, 
filling  them  just  barely  full.  Bake  in  a  moderately  hot  oven 
twenty  to  thirty  minutes. 

A  few  dried  currants  or  seedless  raisins,  washed  and  dried 
in  a  towel,  may  be  sprinkled  into  each  mold  just  before  putt- 
ing them  into  the  oven,  if  desired. 


26        Bread 

Bran  Puffs.  1£  cups  pastry  flour,  |  cup  bran,  1£  cups  milk, 
1  teaspoon  salt,  3  eggs. 

Make  a  batter  of  the  flour,  bran,  salt,  milk,  and  yolks, 
and  finish  the  same  as  for  wholewheat  puffs. 

Puffs  may  also  be  made  by  using  one  egg  to  two  cups  of 
milk,  and  enough  strong  bread  flour  to  make  a  batter  so 
thick  that,  when  the  batter  whip  is  lifted  out,  the  batter 
which  flows  from  the  whip  will  pile  up  slightly  in  the  bowl 
instead  of  making  a  hole  in  the  batter.  Do  not  separate  the 
egg.  Mix  the  milk,  egg,  salt,  and  flour,  and  beat  for  a  few 
minutes  until  it  is  perfectly  smooth  and  free  from  lumps, 
then  turn  into  hot  oiled  gem  irons,  and  bake  until  nicely 
browned,  about  thirty  minutes  or  more. 

Corn  Bread.  The  best  cornmeal  is  that  made  from  the 
Eastern  corn,  well  matured,  and  not  ground  too  fine.  If  other- 
wise, it  has  a  tendency  to  be  sticky  when  made  into  bread, 
and  will  not  give  good  satisfaction. 

No.  1.  1  cup  cornmeal,  2  tablespoons  flour,  1  tablespoon 
sugar,  1£  teaspoons  salt,  1J  cups  boiling  water,  1  tablespoon 
cold  water,  2  eggs  separate. 

Sift  the  meal,  flour,  salt,  and  sugar  into  mixing  bowl.  Put 
one  and  one-fourth  cups  water  in  a  small  saucepan  on  the  fire, 
and  as  soon  as  it  comes  to  a  good  boil,  set  it  on  the  table  and 
add  the  tablespoon  cold  water,  and  immediately  pour  most 
of  the  hot  water  on  the  cornmeal,  reserving  about  one-fourth 
cup,  stir  smooth,  and  add  as  much  of  the  one-fourth  cup 
water  remaining  to  make  a  batter  that  will  pile  well  in  the 
bowl  but  not  be  stiff.  Beat  the  eggs  separately,  have  the 
whites  very  stiff,  then  fold  the  yolks  into  the  whites.  Pour 
the  cornmeal  batter  into  the  beaten  eggs,  fold  it  in  with  a 
batter  whip,  and  with  a  large  spoon  remove  from  the  bottom 
or  sides  any  cornmeal  adhering  to  it,  mix  it  lightly  yet 
thoroughly,  then  pour  it  into  an  oiled  baking  pan,  having  it 
about  one  inch  or  one  and  a  half  inches  deep.  Bake  in  a 
moderately  hot  oven  about  thirty  minutes.  The  reason  for 


Bread        27 

adding  a  little  cold  water  before  pouring  the  hot  liquid  on 
the  cornmeal,  is  because  in  pouring  boiling  hot  water  on 
cornmeal  it  is  very  likely  to  scald  it  too  much  and  form  a 
paste.  In  this  manner  it  will  absorb  too  much  water  and  can 
not  be  made  dry  and  mealy.  Thus  the  necessity  of  having 
the  water  boiling  hot  before  adding  the  cold  water  so  as  to 
get  the  right  temperature.  The  hotter  the  water,  the  more 
water  the  meal  will  take  up.  By  taking  this  precaution,  the 
process  is  quite  simple,  and  it  makes  a  fine  grained  light 
bread. 

No.  2.  2  cups  meal,  J  cup  flour,  2J  cups  boiling  milk,  2 
teaspoons  salt,  2  tablespoons  sugar,  3  eggs  separately. 

Sift  the  meal,  flour,  sugar,  and  salt  into  mixing  bowl;  heat 
the  milk  in  a  double  boiler  and  pour  most  of  the  hot  milk  on 
the  cornmeal.  Stir  smooth,  add  as  much  of  the  remaining 
milk  to  make  a  batter  as  for  No.  1.,  beat  eggs  separately, 
fold  yolks  into  whites,  then  pour  on  the  corn  batter  and  fold 
it  into  the  eggs,  and  bake  the  same  as  in  the  above  recipe. 

Hoe  Cake.  No.  1.  1  cup  cornmeal,  2  tablespoons  flour,  1J 
cups  milk;  1  tablespoon  sugar,  1  teaspoon  salt,  2  eggs  separ- 
ately. 

Put  the  milk  on  the  stove  to  heat  in  a  double  boiler.  Sift 
the  meal,  flour,  salt,  and  sugar  together  into  a  mixing  bowl. 
As  soon  as  the  milk  is  boiling  hot,  pour  one  cupful  of  it  on 
the  cornmeal  and  stir  smooth;  add  as  much  of  the  remaining 
one-fourth  cup  to  make  a  batter  that  will  not  run,  but  that 
will  pile  up  high  in  the  bowl,  it  should  not  be  stiff. 

Beat  the  eggs  separately,  fold  the  yolks  into  the  stiffly 
beaten  whites,  then  pour  on  the  scalded  meal,  folding  it  into 
the  eggs  with  a  batter  whip,  then  from  the  side  of  a  large 
spoon  drop  it  onto  an  oiled  baking  sheet  in  oblong  shapes 
and  bake  on  the  top  grate  in  a  hot  oven  until  a  nice  brown. 

By  using  one  tablespoon  oil,  or  its  equivalent — one-fourth 
cup  cream— only  one  egg  need  be  used. 


28        Bread 

Hot  Cakes.  1  cup  coarse  zwieback  crumbs,  \  cup  flour, 
1  teaspoon  salt,  2J  cups  separated  milk,  4  eggs. 

Heat  the  milk  to  about  140°  F.,  and  pour  it  over  the  crumbs. 
Sift  the  flour  and  salt  into  a  bowl,  separate  the  eggs,  and 
add  enough  milk  to  the  yolks  to  take  up  the  flour,  making  a 
thick  smooth  batter.  Add  this  batter  to  the  crumbs,  mix 
well,  beat  the  whites  stiff  and  dry,  fold  the  whole  batter 
into  the  whites.  Bake  on  an  oiled  soapstone  griddle. 

Unfermented  Dough  Breads 

The  earliest  forms  of  bread  were  "unleavened  breads." 
This  term  has  been  applied  to  hard  breads,  such  as  the  "pass- 
over  cakes"  of  the  Israelites,  and  other  breads  in  the  form 
of  thin  cakes,  sticks,  etc.  These  hard  breads  are  without 
doubt  the  most  wholesome,  because  they  encourage  thorough 
mastication;  being  free  from  any  chemical  or  ferment,  they 
are  very  easily  digested  in  the  stomach.  Care  should  be 
exercised  in  making  this  dough  that  the  flour  and  water  be 
mixed  in  just  the  right  proportion.  If  the  dough  is  too  soft, 
the  sticks  or  crackers  will  be  very  hard.  A  "cracker  dough" 
must  be  a  stiff  dough,  so  that  quite  a  good  deal  of  pres- 
sure must  be  put  on  it  in  order  to  roll  it  out.  All  these  breads 
should  be  baked  in  a  medium  oven,  should  be  well  done,  but 
not  browned  very  much.  When  they  will  break  off  crisp, 
they  should  be  taken  out  of  the  oven. 

Cream  Rolls.  If  cups  pastry  flour,  J  cup  rich  cream,  \ 
cup  cold  water,  £  teaspoon  salt. 

Sift  the  flour  and  salt  together  into  a  mixing  bowl,  add  the 
water  to  the  cream  and  mix  well.  Then  pour  the  wetting  on 
the  flour  all  at  once,  and  draw  in  the  flour  from  the  sides  of 
the  bowl  through  the  center  so  as  to  get  the  moisture  evenly 
distributed  through  the  flour,  but  do  not  stir  it  into  a  batter 
in  which  some  of  the  flour  will  be  watersoaked  and  the  rest 
hardly  moistened.  Work  it  into  a  dough  for  a  few  minutes 
on  a  slightly  floured  board.  Roll  it  out  to  about  one-third 
inch  in  thickness,  and  cut  it  into  long  strips  about  one-third 


Bread        29 

inch  wide.  Roll  them  on  a  board  and  cut  them  into  two  and 
one-half  inch  to  three  inch  lengths.  Lay  them  in  a  baking 
pan,  leaving  a  little  space  between  them,  and  bake  in  a  med- 
ium oven  until  crisp  and  a  light  brown. 

Wholewheat  Sticks.  1  cup  pastry  flour,  \  cup  whole- 
wheat flour,  1  tablespoon  sugar,  \\  tablespoons  oil,  J  cup 
cold  water. 

Sift  the  flour  and  salt  into  a  bowl,  add  the  oil  and  rub  the 
flour  between  the  hands  to  distribute  the  oil  evenly;  then  add 
the  water  all  at  once  and  mix  as  for  cream  rolls;  knead  on 
a  board  for  a  minute,  and  roll  out  into  one-third  inch  thick- 
ness. Cut  it  with  a  dull  knife  into  long  strips  about  one- 
third  inch  wide,  then  cut  crosswise  into  sticks  about  three 
inches  in  length.  Bake  in  a  medium  oven  until  just  crisp 
and  a  very  light  brown  in  color. 

Fruit  Crisps  No.  1.  If  cups  pastry  flour,  3  tablespoons 
sugar,  |  teaspoon  salt,  2£  tablespoons  oil,  £  cup  water,  §  cup 
ground  sultana  raisins  or  figs. 

Sift  the  flour  and  salt  into  mixing  bowl;  add  the  oil  and 
rub  it  well  into  the  flour;  add  the  water  all  at  once  and  mix 
as  for  whole  wheat  sticks.  Roll  it  out  into  a  long  thin  sheet 
as  for  pie  crust.  Have  the  raisins  or  figs  previously  washed 
and  dried  in  a  clean  towel,  put  through  a  fine  mill,  lay  on  a 
well  floured  board  and  roll  out  in  a  thin  sheet  so  as  to  cover 
half  of  the  dough;  recover  with  the  other  half  and  roll  out 
quite  thin  so  it  will  be  pressed  well  together;  cut  it  into 
squares,  crescents  or  diamond  shapes,  prick  them  through  with 
a  fork,  and  bake  in  a  very  quick  oven.  Fruit  sugars  burn  at 
a  very  low  degree  of  heat,  so  the  crisps  should  bake  only 
until  the  crust  is  baked.  If  the  fruit  is  allowed  to  cook  it 
will  harden. 

Fruit  Crisps  No.  2.  Use  mixture  for  cream  rolls.  Roll 
out  very  thin  and  finish  as  for  No.  1. 

Walnut  Sticks.  \\  cups  of  pastry  flour,  £  cup  wholewheat 
flour,  £  cup  chopped  walnut  meats,  1  tablespoon  sugar,  1J 


30        Breads 

tablespoons   of   oil,    i  teaspoon  of  salt,    and  J  cup  of  water. 

Sift  the  flour,  sugar  and  salt  into  a  mixing  bowl,  add  the 
oil  and  the  nut  meats,  mix  as  for  wholewheat  sticks.  Bake 
in  a  medium  oven  until  they  will  just  break  off  crisp  and  be  a 
very  light  brown. 

Germea  Sticks.  1  cup  germea,  If  cups  pastry  flour,  §  cup 
cold  water,  1£  teaspoon  salt,  1  tablespoon  sugar,  3  tablespoons 
oil. 

Put  the  germea  into  a  mixing  bowl  by  itself  and  pour  over 
it  §  cup  cold  water,  that  it  may  soak  up  while  the  balance 
of  the  recipe  is  in  preparation.  Sift  the  flour,  salt  and  sugar 
into  a  bowl,  add  the  oil,  and  rub  the  flour  and  oil  between 
the  hands  until  well  mixed,  then  add  the  wetted  germea  and 
work  it  into  a  dough,  knead  it  for  a  minute  or  two,  then  roll 
out  and  finish  the  same  as  for  wholewheat  sticks. 

Cocoanut  Crisps,  Wafers,  Etc.  Take  the  proportions  given 
for  making  cream  rolls,  and  add  |  cup  of  shredded  cocoanut 
to  the  flour.  Mix  it  into  a  dough  as  for  cream  rolls,  roll  out 
quite  thin,  and  cut  with  a  biscuit  cutter  or  into  any  desired 
shape.  Prick  well  with  a  fork  and  bake  in  a  medium  hot 
oven  until  crisp  and  a  very  light  brown. 

Fermented  Breads 

Weight  for  weight,  bread  must  be  considered  one  of  the 
most  nutritious  of  foods.  The  fact  that  more  than  three- 
fifths  of  it  consists  of  solid  nutriment  and  less  than  two-fifths 
water,  gives  it  a  special  place  in  the  list  of  foods,  and  with 
it  there  is  no  animal  food  and  but  few  cooked  vegetable  foods 
that  can  make  a  comparison. 

In  the  study  of  the  chemical  composition  of  bread  we  find 
that  two- thirds  of  the  volume  of  a  good  loaf  of  bread  is  made 
up  of  gas,  and  of  the  solid  part  less  than  forty  per  cent  con- 
sists of  water.  Of  the  chemical  constituents  necessary  for 
proper  nutrition,  bread  yields  a  large  proportion  of  carbo- 
hydrates, a  liberal  amount  of  proteid  and  mineral  matter, 

and  a  small  amount  of  fat,  making  it  one  of  the  most  nutri- 
tious and  well-balanced  articles  of  diet. 


Breads        31 

"The  common  use  of  superfine  white  flour  in  bread  making 
is  neither  healthful  nor  economical."  While  the  white  flour 
products  have  a  greater  total  nutritive  value,  they  are  really 
an  impoverished  food;  for  in  rejecting  the  germ  and  the  bran, 
the  miller  discards  some  of  the  most  useful  constituents  of 
wheat.  With  the  germ,  proteid  and  fat  are  lost;  and  the 
bran  being  impregnated  with  mineral  matter,  when  separated 
from  the  wheat  leaves  the  bread  void  of  these  substances 
which  are  so  necessary  for  the  building  of  bone,  brain,  and 
nerves.  To  the  natural  taste  there  is  something  lacking, 


Fig.  3. 

Chemical  composition  of  a  loaf  of  wholewheat  bread 

something  not  satisfying  in  the  white  bread,  but  which  is 
found  in  that  made  from  the  whole  grain.  This  leaves  a 
craving  which  many  attempt  to  satisfy  with  rich  pastries, 
meat,  spices,  and  condiments.  Fine  flour  bread  is  also  a  fre- 
quent cause  of  constipation  and  other  unhealthful  conditions. 
In  order  to  make  good  bread  it  is  necessary  to  have  good 
flour.  The  strength  of  a  flour  is  determined  by  the  quantity 
of  gluten  it  contains.  Gluten  is  the  chief  form  of  the  proteid 
of  wheat.  Its  elastic  qualities  when  mixed  with  water,  and 
acted  upon  by  yeast,  allow  the  gas  formed  to  expand  with- 
out danger  of  escape.  The  best  flour  generally  proves  to 
be  the  most  economical,  for  while  it  costs  more  than  inferior 


82        Bread 

grades,  it  is  in  reality  cheaper,  because  a  given  quantity  of 
good  flour  makes  more  and  better  bread  than  the  same 
quantity  of  poor  flour.  The  best  bread  flour  is  of  a  cream 
white  color,  and  when  a  handful  is  taken  and  squeezed  it 
should  not  retain  the  imprint  of  the  fingers,  but  should  fall 
like  dry  sand.  Ordinary  pastry  flour  when  handled  in  this 
way  will  retain  its  shape  in  the  hand,  remaining  in  one  lump. 

Quick  rising  bread,  that  is,  bread  which  is  brought  out  in 
five  or  six  hours,  requires  more  yeast  than  bread  which  is 
allowed  to  rise  over  night,  but  is  generally  more  satisfactory; 
for  the  more  times  bread  is  allowed  to  rise,  the  lighter  and 
finer  grained  it  will  be;  but  some  of  the  wheat  flavor  will  be 
destroyed.  This  is  the  reason  that  ordinary  baker's  bread  is 
always  lacking  in  that  sweet,  nutty,  wheat  flavor,  which  so 
characterizes  home  made  bread,  and  which  makes  it  so  satis- 
fying. The  idea,  therefore,  to  be  kept  before  us  in  bread 
making,  is  to  produce  an  article  rich  in  nutritive  elements, 
toothsome,  and  easily  digestible. 

Fermented  bread  is  usually  made  by  mixing  to  a  dough, 
flour,  water,  salt,  and  yeast,  a  small  amount  of  sugar  being 
added  to  hasten  fermentation.  The  dough  is  then  kneaded 
until  it  is  elastic  to  the  touch  and  does  not  stick  to  the  board; 
the  object  being  to  incorporate  air  and  to  distribute  the 
yeast  uniformly.  It  is  then  covered  and  allowed  to  rise  until 
it  doubles  its  bulk  and  does  not  respond  to  the  touch;  or 
when  tapped  sharply  with  the  fingers,  it  gradually  but  stub- 
bornly begins  to  sink  down.  This  will  require  all  the  way 
from  three  to  three  and  one-half  hours,  and  it  is  best  accom- 
plished at  a  temperature  ranging  from  75°  to  85°  F.  It  is 
then  pressed  down  in  the  center  and  worked  together  a  little, 
turned  over  in  the  bowl  and  allowed  to  rise  again  until  about 
half  its  former  bulk.  This  will  take  about  three-quarters  of 

an  hour  or  more.  It  is  then  turned  out  on  a  lightly  floured 
board  and  kneaded  a  few  minutes,  to  break  the  air  bubbles 
and  to  distribute  evenly  the  gas  formed.  Then  it  is  molded 
into  loaves,  put  into  pans,  and  allowed  to  rise  until  it  doubles 
its  bulk,  when  it  is  ready  for  baking. 


Breads        33 

Bread  should  never  be  allowed  to  rise  until  it  begins  to  fall 
of  itself.  At  this  stage  it  has  risen  too  much  and  borders  on 
sourness.  There  are  three  stages  of  fermentation;  namely, 
alcoholic,  acetous,  and  putrefactive.  Bread  should  be  baked 
during  the  alcoholic  stage.  If  fermentation  is  allowed  to  go 
on  after  the  yeast  has  done  its  work,  bacterial  action  begins 
which  results  in  sour  bread.  It  is  very  important  to  know 
when  the  bread  is  sufficiently  light  after  it  has  been  placed 
in  the  pans.  It  should  never  be  allowed  to  rise  to  its  limit 
before  it  is  put  into  the  oven;  but  should  continue  to  rise  for 
the  first  ten  to  twelve  minutes  after  it  has  been  put  into  the 
oven.  It  is  better  to  bake  the  bread  a  little  too  soon,  than  to 
allow  it  to  rise  too  much.  If  it  rises  too  much,  it  will  be 
course  grained  and  tasteless.  If  the  bread  should  in  any  wise 
get  too  light  in  the  pans,  it  may  be  molded  over  and  allowed 
to  rise  again. 

To  test  the  lightness  of  the  dough  in  the  pans,  press  the 
loaf  gently  with  the  finger,  and  if  it  responds  quickly  to  the 
touch,  it  may  be  allowed  to  rise  more.  If  it  responds  slowly 
it  should  be  put  into  the  oven  immediately. 

Wholewheat  or  graham  bread  must  not  be  allowed  to  go 
quite  so  far  in  the  process  of  fermentation  as  white  bread. 
Because  of  the  bulkiness  of  the  whole  grain,  the  gas  escapes 
more  easily  than  from  that  made  with  a  strong  gluten  flour. 
Graham  and  wholewheat  bread  should  be  watched  closely 
during  the  different  stages  of  development,  as  they  rise  and 
get  light  in  less  time  than  white  bread.  Where  wholewheat 
flour  is  made  from  good  hard  wheat,  that  is,  wheat  which  is 
grown  where  the  summers  are  short  and  not  too  hot  (as 
Dakota  and  Minnesota),  the  best  bread  is  made  from  the 
whole  grain  using  no  white  flour,  or  a  very  little.  The  dough 
is  a  little  harder  to  handle,  but  you  have  the  sweet  wheat 
flavor.  The  mineral  substances  contained  in  wheat  which 
are  so  essential  to  health  are  then  retained  in  the  bread,  add- 
ing much  to  its  flavor. 

For  those  who  can  not  use  the  grain  in  this  form,  it  is  well 


84       Bread 

to  use  a  little  rye  and  oatmeal  with  the  white  flour, — about 
one-third  or  one-fourth  part  rye  and  oatmeal  to  two  or  three 
parts  best  bread  flour. 

The  western  wheat,  also  that  grown  farther  south,  is  a  soft 
wheat  and  does  not  of  itself  make  good  bread,  but  must  be 
combined  with  a  strong  gluten  flour.  It  is  very  often  that 
graham  or  wholewheat  flour  is  made  from  this  kind  of  wheat; 
then  it  can  only  be  used  in  bread  making  in  the  proportion 
of  one  part  graham  or  wholewheat  to  two  parts  strong  white 
bread  flour,  or  about  these  proportions. 

Bread  is  also  made  by  setting  a  sponge  at  the  beginning, 
making  a  batter  of  the  water,  yeast,  and  flour,  and  letting  it 
rise  until  the  batter  gets  charged  with  the  yeast,  then  add- 
ing any  other  ingredients,  as  fruit  and  shortening  for  fruit 
bread,  the  shortening  for  buns,  or  the  cracked  grain  for 
coarse  bread;  and  then  working  it  all  into  a  dough.  Ordin- 
ary white  bread,  wholewheat,  and  graham,  are  often  made 
by  the  same  process.  A  sponge  is  sufficiently  light  when  it 
appears  frothy  and  is  full  of  bubbles.  It  will  not  rise  much. 
The  time  required  will  vary  with  the  quantity  and  quality  of 
yeast  used,  and  the  temperature  of  the  room  where  it  is  set 
to  rise. 

As  a  general  rule,*  with  the  best  quality  of  bread  flour, 
three  measures  of  flour  to  one  of  water  are  required  to  make 
a  dough  of  the  proper  consistency.  For  wholewheat  or 
graham  bread,  a  little  less  flour  is  used  to  the  same  amount 
of  liquid.  Buns  and  fruit  bread  which  must  be  of  a  softer 
dough,  require  still  less  flour,  as  may  be  seen  later. 

The  most  convenient  yeast  is  that  sold  as  compressed  yeast. 
It  should  be  used  only  when  fresh,  which  may  be  determined 
by  its  light  color  and  absence  of  dark  streaks.  When  com- 
pressed yeast  is  not  obtainable,  very  good  results  are 
secured  by  the  use  of  the  following  recipe: — 

Two  cups  sliced  raw  potatoes,  2  tablespoons  sugar,  1  cake 
dried  yeast. 


Bread        35 

Add  enough  cold  water  to  cover  the  sliced  potatoes,  and 
cook  well  done.  Mash  them  through  a  colander,  and  add 
enough  hot  water  to  make  one  and  one-half  quarts  in  all. 
When  cool,  add  the  sugar  and  the  yeast  cake  (which  in  the 
meanwhile  has  been  dissolved  in  one-half  cup  of  water),  and 
mix  well,  cover  tightly,'  and  let  it  stand  in  a  warm  room  over 
night.  In  the  morning  it  should  be  lively  and  covered  with  a 
white  foam. 

For  Ordinary  Bread — white,  wholewheat,  etc., — use  IJcups 
liquid  yeast  and  f  cup  water  to  6£  cups  good  flour.  For  buns, 
fruit  bread,  etc.,  the  yeast  is  used  a  very  little  stronger  than 
for  ordinary  bread:  1£  cups  liquid  yeast  to  |  cup  water.  To 
keep  this  yeast,  put  it  into  a  glass  or  stone  jar,  cover  well, 
and  keep  it  in  a  dark  cool  place. 

White  Bread.  6  cups  best  bread  flour,  1  pint  water,  £ 
ounce  compressed  yeast,  1  tablespoon  sugar,  1  tablespoon  oil, 
1  tablespoon  salt. 

Sift  the  flour  into  a  mixing  bowl  and  make  it  hollow  in  the 
middle;  dissolve  the  yeast  in  the  warm  water,  add  the  salt, 
sugar,  and  oil,  and  pour  into  the  flour.  Take  out  from  the 
side  a  good  handful  of  flour  to  be  used  on  the  board,  draw  in 
the  flour  with  a  large  spoon  and  make  it  into  a  dough,  turn 
out  on  a  floured  board;  rub  off  all  the  particles  of  dough 
sticking  to  the  sides  and  bottom  of  the  dish,  and  knead  until 
it  is  elastic  to  the  touch  and  does  not  stick  to  the  board, 
using  just  as  little  flour  as  possible  to  keep  the  bread  from 
sticking  to  the  board.  By  keeping  the  bread  in  motion  con- 
tinuously, very  little  flour  will  be  needed.  The  kneading  of 
white  bread  will  take  about  twenty  minutes  or  more.  Oil  the 
bowl  and  drop  bread  in,  turn  it  over  in  the  bowl  so  it  leaves 
the  top  oiled,  which  will  help  to  keep  a  crust  from  drying  on. 
Cover  well  and  let  it  rise  until  it  doubles  its  bulk  and  does  not 
respond  to  the  touch,  using  the  test  given  above.  This  will 
take  about  three  hours  or  more,  then  knock  it  down  in  the  center 
and  work  it  together,  turn  it  over  in  the  bowl,  and  let  it  rise 
until  it  is  about  one-half  more  than  its  former  bulk,  then 


36        Breads 

turn  it  out  on  a  slightly  floured  board  and  work  it  together 
for  a  few  minutes.  Divide  it  into  three  pieces,  knead  each 
loaf  into  a  hard  ball,  flatten  down  and  roll  the  dough  up  into 
a  hard  roll,  and  drop  it  into  an  oiled  bread  tin.  In  molding  the 
bread  into  loaves,  it  is  very  important  that  each  loaf  be  well 
worked  together.  If  the  bread  is  put  into  pans  in  soft  loaves, 
that  is,  soft  because  they  were  not  worked  enough,  the  bread 
will  rise  flat  on  top  instead  of  rounded,  and  will  be  apt  to 
fall  when  put  into  the  oven.  After  being  put  into  pans, 
brush  over  the  top  of  each  loaf  with  oil  to  keep  a  crust  from 
drying  on. 

Bread  should  be  baked  in  a  quick  oven  to  begin  with.  The 
oven  should  not  be  so  hot  as  to  burn  the  outside  of  the  loaf 
before  the  inside  of  the  loaf  is  cooked,  but  should  be  of  such 
a  temperature  that  the  bread  may  rise  for  the  first  ten  min- 
utes or  more,  and  then  have  sufficient  crust  to  hold  it  up, 
when  the  fire  should  be  closed  up  to  hold  a  steady  heat  until 
the  bread  is  done.  For  the  small  loaves,  forty  to  forty-five 
minutes  is  generally  sufficient;  for  the  larger  ones  or  those 
of  ordinary  size,  one  hour  to  an  hour  and  a  quarter.  A  well 
baked  loaf  may  be  lifted  from  the  pan  and  placed  upon  the 
palm  of  the  hands  without  burning  it.  This  should  always  be 
the  case  when  bread  is  well  baked  and  the  moisture  evapor- 
ated. When  done  remove  from  the  pans  and  lay  on  the  side 
on  a  wire  rack  to  cool.  If  brushed  over  the  top  with  warm 
water  just  after  taking  them  out  of  the  oven,  the  crust  of 
the  bread  will  keep  softer  and  it  will  give  it  a  nice  color. 

Wholewheat  Bread.  3£  cups  white  bread  flour,  2  cups 
wholewheat  flour,  1  pint  water,  £  ounce  yeast,  1  tablespoon 
sugar,  1  tablespoon  oil,  1  tablespoon  salt. 

Mix  the  dough  the  same  as  for  white  bread,  only  that  it  is 
not  to  be  kneaded  so  long  as  white  bread;  work  it  enough  to 
mix  well,  kneading  it  lightly,  and  put  it  into  an  oiled  dish, 
cover,  and  finish  the  same  as  for  white  bread,  only  it  needs 
a  little  closer  watching  and  must  not  be  quite  so  light  in  the 
pans  as  white  bread.  The  wholewheat  and  graham  flour 


Breads        37 

used  in  these  recipes  are  made  from  the  Western  soft  wheat 
mixed  with  a  strong  gluten  white  flour. 

Graham  Bread.  Same  as  wholewheat  bread,  except  that 
graham  flour  is  used  instead  of  wholewheat. 

Rye  Bread.  Mix  as  for  graham  bread,  except  that  rye 
flour  is  used  instead  of  graham.  With  a  little  care  more  rye 
flour  may  be  used,  about  equal  quantities  of  rye  and  white 
flour. 

Fruit  Bread,  Rolls,  Buns,  Etc.  5  cups  of  bread  flour,  If 
cups  water,  \  ounce  yeast,  £  cup  sugar,  \  cup  oil,  1  tablespoon 
salt,  2  cups  sultana  raisins,  2  eggs. 

The  eggs  may  be  omitted  if  desired.  Sift  the  flour,  salt, 
and  sugar  into  a  bowl,  dissolve  the  yeast  in  the  warm  water 
(about  105°  F.),  add  the  beaten  eggs,  and  pour  it  on  one  side 
of  the  flour  in  the  bowl.  Draw  in  enough  flour  to  make  a 
batter  that  will  drop  from  a  spoon,  quite  thick;  cover,  and 
let  it  rise  until  very  light  and  full  of  bubbles, — about  one  and 
a  half  to  two  hours.  Then  add  the  oil  and  beat  it  into  the 
sponge  until  no  oil  is  visible,  care  being  taken  not  to  get  the 
dry  flour  mixed  with  oil,  for  "yeast  does  not  readily  absorb 
greased  flour.'1  When  the  oil  is  worked  into  the  sponge,  add 
the  raisins,  previously  scalded  and  warm.  Draw  in  the  flour 
and  work  it  into  a  dough.  Turn  out  on  a  well  floured  board, 
and  dust  with  flour  to  keep  it  from  sticking  to  the  hands; 
fold  it  over  and  work  it  together  until  well  mixed,— about  ten 
minutes  or  more, —then  cover  and  let  it  rise  to  full  proof  as 
for  white  bread,  using  the  same  test  for  lightness.  Then 
knock  it  down  and  work  it  well  together,  and  let  it  rise  again 
until  it  is  about  two-thirds  its  former  bulk,  then  it  is  ready 
to  be  molded  and  put  in  pans.  Finish  the  same  as  for  white 
bread. 

The  same  dough  may  be  made  into  buns  or  rolls,  and  if  a 
finer  grain  is  desired  than  this  the  dough  may  be  pounded 
back  the  second  time,  letting  it  rest  a  half  hour  before  mak- 
ing it  into  buns.  This  dough  must  always  be  a  soft  dough. 


$8        Soups 

Graham  Buns.  3  cups  bread  flour,  1£  cups  graham  flour, 
If  cups  water,  £  ounce  yeast,  J  cup  oil,  2  teaspoons  salt,  £ 
cup  sugar. 

Sift  the  white  flour,  salt,  and  sugar,  into  a  mixing  bowl, 
dissolve  the  yeast  in  the  warm  water,  pour  on  one  side  of 
the  white  flour,  and  make  a  sponge  as  for  fruit  bread. 
When  light  and  full  of  bubbles,  add  the  oil  and  mix  into  the 
sponge  by  beating  with  a  large  spoon;  add  the  graham  flour 
and  mix  all  into  a  dough.  Have  the  board  well  floured  to 
begin  with,  as  this  must  be  a  very  soft  dough.  Turn  out  the 
dough,  sprinkle  it  over  with  a  very  little  flour  to  keep  it  from 
sticking  to  the  hands.  Pat  it  down  with  the  hands,  fold  it 
over  and  work  it  together  until  it  is  well  mixed,  using  just 
enough  flour  to  keep  the  dough  from  sticking  to  the  board. 
Return  the  dough  to  the  bowl,  then  cover  it  and  let  it  rise 
until  it  is  light,  using  the  same  test  as  for  wholewheat  bread; 
then  knock  it  down  in  the  center,  turn  it  over  in  the  bowl 
and  let  it  rise  until  about  one-third  more  than  its  former 
bulk,  or  for  about  twenty  minutes;  then  turn  out  on  a  floured 
board,  work  together  very  lightly,  mold  and  roll  out  into 
buns  about  one  and  one-half  ounces  in  weight  each,  lay  quite 
close  together  in  an  oiled  pan,  and  let  them  rise  until  they 
respond  very  weakly  to  the  pressure  of  the  fingers;  bake  in 
a  quick  oven. 

Soups 

Soups  are  usually  divided  into  two  classes:— 

1.  Broths,  or  thin  soups,  to  which  may  be  added  cooked 
grains  or  vegetables  cut  in  various  shapes  and  sizes  for  garni- 
ture, and  to  give  variety  and  flavor.  While  these  thin  soups 
are  lacking  in  nutriment  to  be  found  in  those  made  of  more 
solid  foods.,  they  are  valuable,  however,  for  the  stimulating 
effect  they  have  on  the  gastric  juice,  and  when  taken  at  the 
beginning  of  the  meal,  and  in  small  quantities,  they  aid  in 
the  digestion  of  the  more  solid  foods. 


Soups        39 

2.  Those  which  usually  have  as  their  basis  cooked  vege- 
tables, grains,  or  legumes,  forced  through  a  strainer  and 
diluted  with  the  liquid  in  which  they  were  cooked,  or  with 
milk  or  cream,  or  both.  Like  all  other  foods,  soups  require 
the  action  of  the  saliva  for  digestion,  and  when  eaten  slowly 
with  some  dry  foods  as  sticks  or  crutons,  are  both  appetizing 
and  nourishing. 

Cream  of  Tomato.  1  cup  tomato  pulp,  §  cup  thin  cream,  1 
tablespoon  flour,  salt  to  taste. 

Heat  the  cream  in  a  double  boiler.  Bring  the  tomato  to 
boil  in  another  sauce  pan,  thicken  each  slightly  with  the  flour 
braided  smooth  in  cold  water;  then  set  on  the  edge  of  the 
stove  and  pour  the  tomato  into  the  prepared  cream,  season 
to  taste  and  strain  again  through  a  fine  strainer  and  serve. 
By  thickening  the  cream  and  tomato  slightly  before  mixing, 
the  curdling,  which  is  such  a  frequent  cause  of  disappoint- 
ment in  making  this  soup,  is  largely  avoided. 

Cream  of  Corn.  £  cup  corn,  1J  cups  milk,  i  cup  rich  cream, 
1  tablespoon  flour. 

Grind  the  corn  through  a  fine  mill;  put  it  into  a  double 
boiler  with  the  milk,  and  heat  to  boiling  point;  braid  the 
flour  smooth  in  cold  milk  or  water,  stir  into  the  corn,  and 
let  it  cook  twenty  minutes;  mash  through  a  strainer  and  fin- 
ish with  the  cream;  add  salt  to  taste,  and  serve. 

Cream  of  Green  Peas.  £  can  of  green  peas,  &  cup  water, 
1  cup  milk,  £  cup  rich  cream. 

Add  the  water  to  the  peas,  and  heat  it  to  the  boiling  point, 
then  mash  them  through  a  colander.  Heat  the  milk  and 
cream  separately  in  a  double  boiler.  Force  the  peas  through 
a  colander,  add  the  hot  milk  and  cream,  season,  and  strain 
through  a  fine  strainer.  Fresh  peas  are  far  the  best  for  this 
soup  when  in  season. 

Cream  of  Potato  Soup.     1£  cups  sliced  raw  potato,  1J  cups 
cold  water,  1  green  onion,  1  cup  thin  cream,  salt  to  taste. 
Add  the  cold  water  to  the  sliced  potato,  onion,  and  salt, 


40        Soups 

and  boil  until  the  potato  is  well  done.  Force  it  through  a 
fine  colander.  Have  the  cream  heated  separately  in  a  double 
boiler,  and  pour  into  the  potato;  salt  to  taste,  strain  through 
a  fine  strainer,  finish  with  chopped  parsley  if  desired,  and 
serve. 

Juilenne.  §  cup  potato,  $  cup  carrot,  J  cup  turnip,  £  cup 
cauliflowerlets,  2  stalks  celery,  1  ripe  tomato,  1  small  onion, 
2  cups  water,  2  cups  bean  broth,  chopped  parsley. 

Cut  all  the  vegetables  except  the  cauliflower  into  thin 
shreds  of  about  one-half  inch  lengths.  Add  the  carrot,  turnip, 
celery,  onion,  and  salt  to  the  water,  and  when  they  are  just 
barely  done  add  the  cauliflowerlets,  potato,  and  tomato  and 
cook  until  all  is  thoroughly  done,  but  avoid  mashing  them  up. 
Finish  with  a  little  chopped  parsley,  and  serve. 

Potage  St.  Germain.  1  cup  sliced  raw  potato,  £  can  green 
peas,  £  cup  celery,  1  tablespoon  onion,  2  cups  water. 

Add  the  sliced  potato,  celery,  onion,  and  salt  to  the  water, 
and  boil  until  potatoes  are  well  cooked.  Add  the  peas,  bring 
to  a  boil,  mash  up  well  with  an  egg  beater,  and  force  through 
a  fine  strainer;  serve  with  crutons. 

Fruit  Soup.  1  cup  blackberry  or  strawberry  juice,  §  cup 
water,  1  teaspoon  lemon  juice,  1£  tablespoons  sago,  sweeten 
to  taste. 

Heat  the  liquid  to  the  boiling  point  in  a  double  boiler,  wash 
the  sago  and  drain  well  from  the  water,  stir  into  the  fruit 
juice;  let  it  cook  in  double  boiler  until  the  sago  is  transparent. 
When  served  cold,  drop  a  choice  ripe  berry  into  each  bowl 
on  dishing  up. 

When  making  cream  soups  from  fresh  vegetables  as  lettuce, 
cauliflower,  celery,  onion,  etc.,  the  vegetable  is  simply  used 
as  a  flavor,  the  body  of  the  soup  being  made  from  a  mixture 
of  potato,  water  and  onion,  and  the  vegetable  added  for 
flavor  and  garniture.  Thus,  by  being  able  to  make  one  of 
these  soups,  others  can  be  made  by  substituting  different 
vegetables  for  flavor  and  change.  As  an  illustration  we  give 
the  following  one: — 


Grains,  Nut  Foods,  Entrees       41 

Cream  of  Lettuce.  1£  cups  sliced  raw  potato,  1£  cups  cold 
water,  1  large  head  lettuce  shredded,  1  round  tablespoon  onion, 
1  cup  milk,  £  cup  thick  cream,  salt  to  taste. 

Pat  the  sliced  potato,  onion,  water,  and  salt  on  to  cook, 
and  when  the  potato  is  about  done,  add  the  shredded  lettuce 
and  let  it  boil  rapidly  for  about  ten  minutes  or  more.  Have 
the  milk  and  cream  heated  in  another  vessel.  Mash  the 
potato  and  lettuce  through  a  colander,  adding  the  hot  milk 
and  cream  as  it  goes  through.  Put  again  through  a  fine 
strainer,  serve  with  croutons  or  small  bits  of  shredded  and 
wilted  lettuce.  Very  green,  or  outside  leaves  of  lettuce  are 
bitter,  and  should  not  be  used  for  soup,  but  should  be  first 
removed. 

Grains,  Nut  Foods,  Entrees 

In  seeking  to  provide  a  balanced  diet,  a  few  suggestions 
may  be  helpful.  In  the  first  place,  flesh  foods  contain  a  very 
high  per  cent  of  proteid  matter,  with  no  carbohydrates;  thus, 
in  a  given  quantity  eaten,  too  much  proteid  is  the  inevitable 
result.  This  high  per  cent  of  proteid,  as  stated  in  the  pre- 
ceding chapter,  is  productive  of  no  good,  and  is  a  cause  of 
positive  harm.  Therefore,  it  should  not  be  our  aim  to  bring 
the  per  cent  of  proteid  up  to  that  contained  in  meat;  this 
would  only  tend  to  defeat  one  of  the  main  objects  of  health 
reform, — that  of  providing  a  balanced  diet.  Our  aim  should 
be  to  provide  a  diet  that  will  take  into  consideration  the 
main  functions  of  food  in  the  body. 

The  comparison  between  the  body  and  the  locomotive  engine 
serves  as  an  illustration  for  studying  the  fuel  value  of  foods. 
While  iron  is  essential  to  keep  the  engine  in  repairs,  the 
greatest  demand,  however,  will  be  for  fuel  with  which  to  heat 
the  boiler.  So  in  the  vital  economy;  proteid  like  the  iron  is 
essential  for  the  growth  and  repair  of  tissue  and  the  body 
waste;  but  beyond  this  it  is  inferior  to  carbohydrates  and 
fats,  and  as  different  kinds  of  wood  and  coal  are  capable  of 
giving  off  different  degrees  of  heat,  and  also  giving  off  that 


U       Legumes 

, 

heat  in  longer  or  shorter  periods  of  time;  so  different  food 
stuffs  work  in  about  the  same  way.  Also  different  kinds  of 
coal,  after  being  burned,  leave  a  residue  of  clinkers  to  be 
raked  out  of  the  furnace;  so  with  the  overeating  of  proteid 
foods,  there  is  an  extra  amount  of  work  for  the  kidneys  to 
rid  the  system  of  accumulated  poisons. 

Then  we  should  remember  that  fresh  vegetables  are  by  no 
means  the  most  nutritious  food,  for,  as  may  be  clearly  seen, 
water  enters  largely  into  their  composition.  Some,  in  leaving 
off  flesh  foods,  make  a  mistake  in  making  vegetables,  as  roots 
and  tubers,  the  principal  article  of  diet.  These  vegetables, 
combined  with  grains  and  nuts,  will  give  a  well  balanced  diet. 
The  legumes  are  a  highly  nutritious  food,  and  when  properly 
prepared  may  be  used  in  a  variety  of  ways  in  making  dishes 
that  are  wholesome  and  pleasing  to  the  taste.  They  are. 
however,  a  heavy  food,  and  for  people  leading  sedentary 
lives,  they  should  not  be  indulged  too  freely.  Grains,  com- 
bined with  nuts  and  nut  foods  and  some  vegetables,  as  corn, 
peas,  tomatoes,  etc.,  will  give  a  great  variety  to  the  bill  of 
fare  of  dishes  that  are  simple,  healthful,  and  nourishing. 

The  various  nut  foods  on  the  market,  composed  chiefly  of 
grains  and  nuts,  contain  the  nutritive  elements  of  food  in  a 
very  concentrated  form,  and  should  not  be  eaten  too  freely, 
but  should  be  combined  with  other  foods.  A  few  examples 
of  how  they  may  be  made  into  appetizing  dishes  will  be  given 
in  some  of  the  following  recipes.  Other  nut  foods  of  a  simi- 
lar nature  may  be  used  in  the  place  of  the  ones  given,  if 
desired. 

Legumes 

The  most  common  representatives  of  this  family  which  are 
used  as  foods  are  the  various  kinds  of  beans  and  peas,  also 
lentils.  Taking  the  world  over,  legumes  are,  next  to  cereals, 
the  most  valuable  and  the  most  extensively  used  among 
vegetable  foods.  They  are  found  in  all  climates  and  countries. 
The  lentil  is  one  of  the  most  ancient  of  food  plants.  It  has 


Legumes        43 

been  grown  from  early  times  in  Asia  and  the  Meditarranean 
countries. 

Many  people  with  weak  digestion  often  experience  distress 
after  eating  boiled  beans  or  peas.  By  removing  the  hulls  in 
their  preparation  this  is  largely  overcome,  and  in  this  man- 
ner they  may  be  made  into  a  variety  of  ways  that  are  appe- 
tizing as  well  as  nourishing.  When  they  are  known  to  be 
old,  they  should  be  soaked  over  night  before  cooking. 

Stewed  Lima  Beans.  Pick  the  beans  over,  wash  them 
thoroughly,  and  lift  them  out  from  the  water  to  remove  any 
small  pieces  of  grit  that  may  be  on  the  bottom  of  the  kettle. 
Put  them  on  the  fire  in  cold  water,  add  one  teaspoonful  of 
vegetable  oil  to  each  cup  of  beans,  and  let  them  boil  gently, 
after  boiling  begins,  until  they  are  thoroughly  done;  salt 
should  be  added  after  they  have  boiled  a  half  hour  or  so,  to 
give  them  flavor. 

Lima  Bean  Puree.  Drain  the  beans  well,  and  mash  them 
through  a  colander  to  remove  the  hulls.  If  they  are  very 
soft,  set  them  in  the  oven  to  dry  out  a  little,  to  about  the 
consistency  of  a  mealy  mashed  potato.  To  two  cups  lima 
bean  puree  add  one-fourth  cup  rich  cream,  salt  to  taste,  put 
in  fireproof  baker,  mark  on  the  top  with  a  knife,  brush  over 
with  milk  or  cream,  and  put  upon  the  top  grate  of  the  oven 
to  brown,  and  send  to  table.  This  mixture  may  be  shaped 
into  croquettes  or  cutlets  and  baked,  then  served  with  a 
gravy.  The  recipe  given  above  for  stewed  lima  beans  may 
be  taken  as  a  guide  in  cooking  most  of  the  legumes,  of  which 
the  following  will  be  simply  variations  from  this  rule. 

Stewed  Red  Beans,  Creole.  1£  cups  red  beans,  6  large 
whole  or  2  cups  stewed  tomatoes,  2  round  tablespoons  minced 
onion,  1  tablespoon  oil,  salt,  1  small  clove  garlic. 

Prepare  the  beans  as  for  stewed  lima  beans,  put  the  oil, 
the  onion  and  garlic  on  the  stove  in  a  small  saucepan  and 
cook  a  few  minutes,  but  do  not  brown  the  onion.  Add  this 
to  the  beans  with  salt,  and  cook  until  extra  well  done,  then 


44        Legumes 

have  the  ripe  tomatoes  peeled  and  quartered,  add  them  to 
the  cooked  beans,  and  let  them  cook  for  ten  minutes  after 
boiling  begins,  or  longer.  Season  with  celery  salt,  dish  up 
with  a  little  chopped  parsley  on  top. 

Savory  Lentils  and  Rice.  1  cup  lentils,  2  cups  boiled  rice, 
1  round  tablespoon  minced  onion,  1  tablespoon  minced  celery 
or  J  teaspoon  celery  salt,  a  sprinkle  of  sage,  1  cup  stewed 
tomatoes. 

Wash  and  prepare  the  lentils  as  for  the  stewed  red  beans, 
add  cold  water  and  put  on  to  boil.  Make  the  oil  quite  hot, 
drop  in  the  minced  onion  and  celery  for  a  few  minutes,  and 
then  add  it  to  the  lentils,  cook  until  well  done  with  salt  to 
taste,  then  add  the  tomato,  and  boiled  rice,  and  a  little  sage, 
let  it  boil  up  well  and  serve  with  a  sprinkling  of  parsley  on 
top;  a  little  rich  cream  may  be  used  to  finish,  if  desired. 

Lentil  and  Rice  Patties.  1J  cups  boiled  rice,  1  cup  lentil 
puree,  1  egg,  J  cup  cream,  salt  and  sage  to  taste. 

Mix  all  the  ingredients,  and  divide  into  portions  about  the 
size  of  a  large  egg.  Form  into  small  cakes  about  two-thirds 
of  an  inch  thick,  lay  in  an  oiled  baking  pan,  brush  over  with 
cream  or  milk,  and  bake  on  the  top  grate  of  a  hot  oven  until 
a  light  brown,  serve  with  a  tomato  or  cream  sauce. 

Legume  Cutlets.  1  cup  lima  bean  puree,  1  can  green  peas, 
£  cup  zwieback  crumbs,  1  egg,  1  tablespoon  thick  cream,  or 
1  teaspoon  oil,  salt  to  taste. 

Bring  the  peas  to  boil  on  the  stove  and  drain  well  (saving 
the  broth  for  gravy),  mash  them  through  a  colander,  and  set 
into  the  oven  to  dry  out  a  little  so  it  can  be  handled,  mix  all 
the  ingredients  with  the  egg  beaten  slightly,  then  divide  as 
for  lentil  rice  patties,  but  instead  of  making  them  round,  roll 
them  out  in  the  shape  of  a  long  cork,  only  that  one  end  be 
pointed,  bend  the  point  to  one  side  to  give  it  a  curve,  flatten 
down  with  knife  to  about  two-thirds  inch  thick,  mark  on 
top  with  knife,  brush  over  with  milk  or  cream,  and  bake  the 
same  as  lentil  rice  patties.  Serve  with  cream  sauce  flavored 
with  the  broth  of  green  peas  and  a  little  of  the  pulp,  if  desired. 


Legumes        45 

Dried  peas  are  generally  of  two  kinds, — the  green  split 
peas,  called  "Scotch  peas"  and  the  yellow  peas,  known  as 
"English  split  peas." 

Croquettes  of  Scotch  Peas.  1  cup  pea  puree,  £  cup  soaked 
stale  bread,  3  tablespoons  rich  cream,  2  teaspoons  minced 
onion,  salt  to  taste. 

Put  the  cream  and  onion  into  a  sauce  pan  on  the  stove,  and 
reduce  down  to  about  one-third.  Mix  all  the  ingredients  well, 
roll  into  round  balls  about  the  size  of  a  large  egg,  form  into 
squares  with  a  knife,  having  them  about  one  inch  thick,  one 
inch  wide,  and  one  and  a  half  inches  in  length;  mark  on  the  top 
with  a  knife.  Brush  over  lightly  with  milk  or  cream,  and 
bake  on  the  top  grate  in  a  hot  oven. 

Baked  Corn  Xut  Pie.  1  cup  corn  pulp,  §  cup  warm  milk, 
^  cup  cream,  J  cup  light  colored  zwieback  crumbs,  £  cup  diced 
nuttolene,  1  egg,  1  tablespoon  chopped  onion,  salt  and  celery 
salt  to  taste. 

Heat  the  milk  to  about  120°  F.  and  pour  over  the  crumbs; 
grind  the  corn  through  a  fine  mill  and  add  to  the  crumbs  with 
the  egg  slightly  beaten,  and  salt  and  celery  salt  to  taste; 
mix  well.  Put  the  onion  and  cream  into  a  small  sauce  pan 
and  reduce  to  about  half  its  quantity  of  liquid,  add  the  diced 
nuttolene,  salt  to  taste,  and  when  hot  through  remove  from 
the  fire.  Fill  a  small  baking  pan  half  full  of  the  mixture, 
sprinkle  over  it  the  nuttolene,  then  recover  with  the  corn 
mixture.  Bake  in  a  medium  oven  until  set  and  a  nice  brown; 
let  it  stand  fifteen  minutes,  then  cut  into  squares  and  dish  up. 

Cream  Noodles.  2  eggs,  §  cup  flour,  J  cup  thin  cream,  salt 
to  taste. 

Beat  one  fair  sized  egg  slightly,  add  the  flour  all  at  once, 
mix  well  with  a  heavy  spoon,  turn  out  on  a  floured  board, 
and  knead  a  few  minutes;  divide  into  three  pieces,  roll  out 
into  thin  sheets,  have  them  well  floured,  and  let  them  lie  to 
dry  out  a  little,  then  cut  them  into  long  strips  about  one 
and  one-half  inches  in  width,  they  are  then  cut  crosswise 
into  fine  shreds.  Have  salted  water  boiling  hot,  sprinkle 


46        Legumes 

in  the  noodles;  if  they  are  put  in  all  at  once  they  will  stick 
together.  Let  them  cook  fifteen  minutes,  drain  and  return 
to  the  sauce  pan,  cover  and  set  on  the  edge  of  the  stove, 
add  the  cream,  and  when  all  is  hot  add  the  beaten  egg,  mix 
well  and  do  not  let  boil;  just  heat  enough  to  thicken  so  it 
will  dish  up  on  the  plate  and  not  run;  salt  to  taste. 

Spanish  Rice,  i  cup  uncooked  rice,  £  cup  cold  water,  f  cup 
tomato  pulp,  i  cup  rich  cream,  1  tablespoon  diced  onion,  1 
tablespoon  diced  celery,  1  teaspoon  browned  flour,  J  teaspoon 
sage,  salt  to  taste. 

Brown  the  rice  in  a  small  pan  on  the  stove  or  in  a  hot  oven 
until  a  golden  brown,  wash  and  put  it  into  the  inner  part  of 
a  double  boiler.  Add  the  water  and  salt  and  set  on  a  good 
fire  and  let  it  boil  rapidly  until  the  water  is  almost  evapor- 
ated and  the  rice  looks  dry,  then  set  into  the  outer  part  of 
double  boiler  and  let  steam.  Put  the  finely  diced  onion  and 
celery  with  the  cream  into  a  small  sauce  pan,  and  let  it  reduce 
down  until  the  fat  of  the  cream  nearly  separates;  then  add 
the  tomato  pulp,  sage,  and  browned  flour,  bring  to  a  boil, 
salt  to  taste,  and  pour  it  over  the  rice;  mix  well  and  let  it 
cook  twenty  minutes,  or  until  it  will  just  pile  nicely  when 
dished  up,  and  not  run.  Sprinkle  with  chopped  parsley  on 
top,  or  serve  a  sprig  on  the  side  of  each  order. 

Nut  Cero  Stew  with  Dumplings.  1£  cups  raw  potato  cubes, 
1  round  tablespoon  chopped  onion  or  more,  2  cups  cold  water, 
1£  teaspoons  salt,  f  cup  rich  cream,  i  cup  flour,  2  eggs,  £ 
pound  nut  cero  cut  into  large  cubes. 

Put  one-half  cup  of  cream  into  a  small  sauce  pan  and  bring 
to  a  boil,  when  it  comes  to  a  good  boil  add  the  flour  all  at 
once,  and  stir  smooth;  cover  and  let  cook  on  the  edge  of  the 
stove  five  minutes,  then  remove;  when  cool  add  the  eggs 
one  at  a  time,  stir  the  batter  until  the  egg  disappears  and 
the  batter  is  smooth;  add  the  remaining  egg  and  work  it  like- 
wise into  the  batter;  beat  the  batter  well  with  the  spoon 
that  it  may  be  perfectly  smooth.  Have  the  potato  cut  into 
one- half  inch  cubes,  add  the  cold  water,  onion,  and  salt;  and 


Legumes        47 

when  the  potato  is  nearly  cooked  through,  drop  in  the  batter 
by  spoonfuls,  scraping  it  off  the  spoon  so  it  will  drop  in  one 
piece  into  the  boiling  stew.  Cover,  and  let  cook  about  ten 
minutes.  Have  one  tablespoon  lightly  browned  flour  and  a 
bit  of  sage  braided  smooth  in  cold  water,  turn  into  stew, 
season  with  salt  to  taste.  Celery  salt  may  be  added  if  desired; 
then  add  the  nut  cero  which  is  cut  in  large  cubes,  and  the 
remaining  cream.  Shake  the  sauce  pan  so  as  to  mix  well; 
let  stand  on  the  edge  of  the  stove  to  draw  for  ten  minutes; 
dish  up  on  a  platter,  having  a  dumpling  on  top.  Sprinkle 
over  a  little  finely  chopped  parsley,  and  serve. 

New  England  Stew.  2  cups  potato,  1  cup  carrots,  1  cup 
turnips,  1  cup  pearl  onions,  2  teaspoons  oil,  salt  to  taste,  1 
tablespoon  flour. 

Select  if  possible  young  and  tender  vegetables,  peel  them 
and  cut  them  into  quarters  or  eights  according  to  their  size, 
so  each  piece  has  about  the  same  appearance  and  size.  Put 
the  carrot,  turnip,  and  onion,  on  to  cook  in  cold  water  and 
salt,  add  the  oil  and  let  cook  until  the  vegetables  are  quite 
tender,  then  add  the  potato  and  cook  until  well  done,  braid 
the  flour  smooth  in  cold  water,  and  stir  into  one  side  of  the 
vegetables  in  such  a  way  as  not  to  break  them  up.  Two 
cups  cabbage  may  be  cooked  with  the  coarse  vegetables,  if 
desired.  Dish  up  with  chopped  parsley  on  top. 

Protose  and  Rice  Timbales.  f  cup  cooked  rice,  §  cup  rich 
milk,  \  cup  diced  protose,  1  tablespoon  grated  onion,  1  egg, 
2  small  stalks  finely  chopped  celery,  sage  and  salt  to  taste. 

Beat  the  egg  slightly,  add  the  milk,  mix  all  the  ingredients, 
and  fill  individual  molds,  set  into  baking  pan  containing  a 
little  water  and  bake  in  the  oven  until  set,  let  it  stand  ten 
minutes  then  run  the  point  of  the  knife  around  the  edge,  turn 
out  on  a  platter,  and  pour  a  large  spoonful  of  celery  or  tomato 
sauce  over  the  top,  and  sprinkle  with  chopped  parsley. 

Baked  Macaroni  with  Olives.  \  cup  uncooked  macaroni,  J 
cup  chopped  ripe  olives,  1  tablespoon  chopped  onion,  2  table- 
spoons tomato,  1  cup  of  the  water  in  which  the  macaroni  was 


48        Legumes 

cooked,  1  tablespoon  vegetable  oil,  2£  tablespoons  flour,  salt 
and  celery  salt  to  taste.  • 

Break  the  macaroni  into  one-half  inch  lengths  and  drop 
into  boiling  salted  water,  cook  until  it  is  well  done;  put  the 
oil  in  a  small  pan  on  the  stove,  and  when  hot  add  the  flour 
and  stir  until  well  browned,  then  add  the  onion  and  chopped 
olives.  Let  them  cook  five  minutes,  then  add  one  cup  maca- 
roni water,  and  two  tablespoons  tomato;  let  it  boil  ten  min- 
utes. Have  the  macaroni  well  drained,  and  while  hot  put  it 
into  the  gravy,  turn  into  a  baking  dish,  grate  a  few  fresh 
bread  crumbs  over  the  top,  and  with  a  spoon  press  them 
down  onto  the  gravy  so  they  become  moistened  through; 
bake  until  a  nice  brown. 

Macaroni  Au  Gratin.  Break  the  macaroni  into  one  inch 
lengths  and  drop  into  boiling  salted  water,  and  let  cook  until 
well  done.  Pour  into  a  colander  and  let  it  drain  well,  after 
which  put  it  into  a  granite  baking  pan  and  pour  over  enough 
cream  sauce  to  barely  cover  it;  mix  it  well  and  grate  some 
fresh  breadcrumbs  on  top  to  give  it  a  good  color.  Sprinkle 
over  a  little  thin  cream,  and  with  a  large  spoon  press  the 
crumbs  down  so  they  become  softened  by  the  liquid,  and  will 
brown  without  burning.  Bake  in  a  medium  oven  about  thirty 
to  forty  minutes,  or  until  a  nice  brown. 

Macaroni  and  Rice  Croquettes.  1  cup  cooked  boiled  rice, 
1J  cups  cooked  macaroni,  1£  tablespoons  oil,  1£  tablespoons 
flour,  1  round  tablespoon  onion,  1  egg,  J  cup  potato  water  or 
milk,  salt  and  celery  salt  to  taste,  and  chopped  parsley. 

Put  the  oil  in  a  small  saucepan  on  the  fire,  and  when  hot 
add  the  flour  and  onion,  and  stir  for  a  few  minutes,  then 
add  the  hot  liquid  and  stir  into  a  paste,  add  the  beaten  egg  and 
stir  over  the  fire  until  it  thickens,  then  set  on  table,  salt  to 
taste  and  a  little  celery  salt,  add  the  rice,  macaroni,  and 
chopped  parsley,  mix  well;  when  cool  form  in  the  shape  of  a 
large  cork,  lay  on  board  and  flatten  slightly  with  the  blade 
of  a  knife,  leaving  it  about  three-fourths  inch  thick,  brush 
over  with  a  little  cream,  and  bake  in  a  hot  oven.  One  fourth 


Legumes         49 

cup  rich  cream  cooked  down  may  be  used  instead  of  the  oil,  if 
desired. 

Baked  Spaghetti.  1  cup  spaghetti  raw,  J  cup  cream,*  2  eggs, 
salt. 

Break  the  spaghetti  up  into  one  inch  lengths  and  drop  into 
salted  boiling  water  and  cook  well  done,  then  pour  into  col- 
ander and  let  drain.  Beat  two  eggs  and  add  the  cream 
and  salt  to  taste.  Pour  over  the  spaghetti  and  mix  well,  put 
into  a  baking  dish  and  grate  a  few  fresh  bread  crumbs  over 
the  top,  and  press  them  down  with  a  spoon  so  they  get  moist- 
ened, bake  in  a  quick  oven  to  a  nice  brown. 

Nut  Roast.  2  cups  zwieback  crumbs,  J  cup  nut  butter,  1 
tablespoon  grated  onion,  salt  and  sage  to  taste,  £  cup  hot 
water,  1J  cups  cold  water. 

Dissolve  the  nut  butter  in  the  hot  water,  add  the  cold  water, 
salt,  sage,  and  onion,  then  the  crumbs,  mix  well;  oil  a  bread 
tin,  fill  about  one-half  full  and  press  together,  brush  over  with 
milk  and  bake  thirty  minutes  or  more.  Let  stand  ten  minutes 
before  serving,  then  slice  and  serve  with  tomato  sauce. 
When  it  is  cold  it  may  be  sliced  and  reheated  in  the  oven  and 
makes  a  nice  breakfast  dish  in  this  manner. 

Baked  Dressing.  1  pint  soaked  stale  bread,  2  tablespoons 
minced  onion,  2  tablespoons  minced  celery,  2  tablespoons 
vegetable  oil,  1  egg,  £  teaspoon  sage,  and  salt  to  taste. 

Soak  the  stale  bread  in  cold  water  until  soft  through,  pour 
into  a  colander  and  let  drain;  press  lightly  between  the  hands 
leaving  it  very  soft.  Put  the  onion,  celery,  and  oil  into  a 
small  sauce  pan,  set  on  the  edge  of  the  stove  and  let  it  sim- 
mer a  few  minutes,  but  do  not  let  brown  at  all.  Mix  all  the 
ingredients  lightly,  not  breaking  the  bread  up  too  fine,  just 
enough  to  mix  well.  Put  into  an  oiled  baking  pan  and  bake 
one-half  hour  or  more.  One-fourth  cup  of  finely  chopped  wal- 
nuts will  give  the  dressing  a  nice  flavor  and  color,  if  desired. 
To  dish  up,  lay  the  protose  on  a  carving  board,  put  a  spoon- 
ful of  dressing  on  the  platter,  lay  a  slice  of  protose  on  top, 


50        Gravies  and  Sauces 

and  pour  a  spoonful  of  gravy  over  all.  Serve  with  a  sprig 
of  parsley  at  one  end. 

Steamed  Rice.  1J  cups  cold  water,  \  cup  rice,  £  teaspoon 
salt. 

Wash  the  rice  well  and  put  it  into  the  inner  cup  of  a  double 
boiler,  add  the  salt  and  water  and  put  on  the  stove,  bringing 
to  a  boil;  let  it  continue  to  boil  slowly  until  the  water  is  re- 
duced so  the  rice  looks  dry;  then  set  it  into  the  outer  boiler 
and  let  steam  forty  minutes.  If  a  double  boiler  is  not  at 
hand,  let  the  rice  cook  down  as  above,  and  set  on  the  back  of 
the  stove  to  dry  out,  having  the  sauce  pan  well  covered. 

Browned  Rice.  \  cup  of  rice,  1J  cups  cold  water,  1  teaspoon 
salt. 

Brown  the  rice  in  a  small  pan  on  the  top  of  the  stove  or  in 
a  hot  oven,  stirring  so  it  will  not  burn,  until  a  golden  brown; 
wash  and  drain  it  as  dry  as  possible,  put  into  the  inner  part 
of  the  double  boiler,  add  the  water  and  set  on  the  stove,  and 
let  it  boil  until  the  rice  appears  dry  and  the  liquid  mostly 
evaporated;  then  set  into  the  outer  boiler  to  steam  thirty 
minutes  to  one  hour. 

Gravies  and  Sauces 

Brown  Sauce  No.  1.  £  cup  thick  cream,  1  tablespoon 
onion,  4  tablespoons  well  browned  flour,  \\  cups  potato  water 
or  bean  broth,  2  tablespoons  tomato,  salt  to  taste. 

Cook  the  cream  and  onion  in  a  sauce  pan  until  the  oil  nearly 
separates  from  the  cream,  then  add  the  browned  flour,  stir 
a  few  minutes,  and  add  half  of  the  liquid  and  beat  smooth, 
add  the  remaining  liquid  and  let  it  cook  ten  minutes,  salt  to 
taste,  strain  and  serve. 

Brown  Sauce  No.  2.  1  tablespoon  vegetable  oil,  2J  table- 
spoons flour,  2  tablespoons  tomato,  1  round  tablespoon  onion 
chopped  fine,  1  cup  bean  broth,  £  cup  hot  water. 

Put  the  oil  into  a  pan  on  the  stove,  when  hot  add  the  flour 
and  keep  stirring  until  quite  brown.  Then  add  the  onion  and 


Gravies  and  Sauces        51 

stir  over  the  fire  about  five  minutes,  then  add  the  hot  water 
and  stir  smooth,  add  the  bean  broth  and  tomato,  let  it  cook 
ten  minutes,  strain  and  serve. 

Olive  Sauce.  Add  eight  chopped  ripe  olives  to  the  onion 
and  make  the  same  as  brown  sauce  No.  2. 

Brazil  Nut  Sauce.  5  brazil  nuts  ground  fine,  4  tablespoons 
flour,  1J  cups  potato  water. 

Brown  the  flour  in  a  pan  on  top  of  the  stove,  when  it  is  of 
a  light  golden  color  add  the  nuts  and  stir  through  the  flour 
for  five  minutes,  add  half  of  the  liquid  and  stir  smooth,  add 
the  balance  of  the  water  and  let  it  cook  fifteen  minutes. 
Salt  to  taste,  strain  and  serve. 

Cream  Sauce.     1  cup  milk,  J  cup  cream,  3  tablespoons  flour. 

Heat  the  milk  and  cream  in  double  boiler  to  boiling  point, 
braid  the  flour  smooth  in  cold  milk  and  stir  into  the  hot  milk. 
Let  cook  twenty  minutes.  Salt  to  taste. 

Celery  Sauce,  f  cup  celery,  \  cup  rich  cream.  |  cup  hot 
water,  2  tablespoons  light  browned  flour,  salt  to  taste. 

Wash  crisp  white  celery  with  a  brush  to  remove  grits. 
Split  once  or  twice  lengthwise,  then  shred  very  fine,  add  the 
cream  and  let  it  cook  down  slowly  until  the  oil  nearly  separ- 
ates from  the  cream,  then  add  the  boiling  water  and  salt 
and  let  cook  ten  minutes.  Braid  the  light  brown  flour  smooth 
in  cold  water  or  milk,  stir  it  into  the  celery  and  let  simmer 
until  quite  thick. 

Nut  Sauce.  Dissolve  one  heaping  tablespoon  nut  butter 
in  a  little  hot  water  or  milk,  and  add  to  the  cream  sauce. 

Tomato  Sauce.  1  cup  tomato  pulp,  2  teaspoons  vegetable 
oil,  one  round  teaspoon  chopped  onion,  1£  tablespoons  browned 
flour,  salt  and  celery  salt  to  taste. 

Put  the  oil  in  a  small  stewpan  on  the  fire,  when  hot  add 
the  onion  and  stir  a  few  minutes  but  do  not  brown,  add  the 
browned  flour,  stir  smooth,  then  add  the  tomato,  stir  smooth 
and  let  boil  up  well,  season  with  salt  and  celery  salt,  and 
strain  through  a  fine  strainer. 


52        Vegetables 

Vegetables 

Vegetables  may  be  divided  into  two  great  classes:  - 

1.  The  coarse  or  fibrous  vegetables,  comprising  the  roots, 
tubers,  bulbs,  stems,  and  leaves. 

2.  The  finer  vegetables,  as  tomatoes,  squash,  corn,  green 
peas,  shelled  beans,  etc. 

Vegetables,  like  all  starchy  foods,  should  be  put  to  cook  in 
boiling  water,  the  object  being  to  soften  the  cellulose  as  well 
as  to  swell  and  burst  the  starch  grains.  While  there  is 
scarcely  any  other  food  more  universally  used  by  rich  and 
poor  alike  in  making  up  a  part  of  their  daily  bill  of  fare,  yet 
how  often  the  vegetable  is  spoiled  in  cooking.  Vegetables 
should  always  be  cooked  thoroughly  done.  Served  in  the  half 
cooked  condition  so  often  met  with,  they  are  unpalatable 
and  indigestible;  while  on  the  other  hand  coarse  vegetables 
should  be  cooked  in  plenty  of  boiling  water,  and  should  be 
removed  from  the  fire  when  done.  Longer  cooking  makes 
them  insipid  in  taste,  and  with  too  little  water  in  cooking 
they  turn  a  dark  color.  Salt  should  be  added  the  last  half 
hour  of  the  cooking  to  give  flavor.  Green  vegetables,  as 
peas  and  string  beans,  when  young  and  tender,  should  be 
cooked  in  just  enough  water  to  cook  them  well  done  and  pre- 
serve their  flavor.  To  retain  the  green  color  in  the  new 
vegetables,  the  cover  must  be  left  off  while  cooking  and  they 
should  cook  steadily  after  they  are  put  on  and  not  be  allowed 
to  stop  cooking  or  simmering  until  they  are  done.  Young 
tender  vegetables,  as  lettuce,  tomatoes,  watercress,  etc., 
served  in  the  uncooked  state,  are  valuable  for  the  water 
and  potash  salts  they  contain,  also  for  the  stimulating  effect 
they  have  on  the  appetite. 

New  Peas.  Shell  the  peas  as  soon  after  picking  them  as 
possible,  drop  into  cold  water,  and  skim  off  any  dry  leaves 
or  imperfect  ones  that  will  come  to  the  top;  then  dip  them 
out  of  the  water  with  the  hands  so  as  to  leave  any  grit  there 
may  be  in  them  on  the  bottom  of  the  dish;  drop  them  into 


Vegetables        53 

boiling  water  enough  to  cover  them  if  tender,  add  salt  and 
let  them  cook  until  well  done  and  the  liquid  reduced  to  one- 
third  its  original  quantity.  If  desired,  they  may  be  thickened 
slightly  with  flour  braided  smooth  in  cold  water,  and  a  little 
cream  added  just  before  serving. 

Baked  Ear  Corn.  Select  tender,  well  filled  ears  of  corn, 
draw  back  the  husks  and  remove  the  silk,  wipe  with  a  clean 
cloth;  recover  again  with  the  husk  and  tie  a  string  around 
the  small  end  to  keep  the  husks  from  opening  and  exposing 
the  ear  to  too  much  heat.  Lay  in  baking  pan  and  bake  in 
good  oven  from  one-half  to  three-quarters  of  an  hour.  When 
done,  remove  the  husks,  lay  on  platter  and  serve  immediately. 
A  few  of  the  inner  husks  may  be  left  around  each  ear  of 
corn  and  sent  to  the  table.  Corn  cooked  in  this  way  is  much 
sweeter  and  of  a  richer  flavor  than  when  boiled.  When  corn 
is  boiled,  it  should  be  dropped  into  boiling  water;  then  when 
it  has  come  to  a  good  boil,  set  it  on  edge  of  the  stove  to  draw 
for  fifteen  to  twenty  minutes.  Too  much  cooking  hardens 
corn  and  makes  it  tough  and  unpalatable. 

String  Beans  should  be  picked  while  they  are  young  and 
tender.  Break  them  between  the  hands  so  as  to  remove  any 
stringy  fiber,  also  the  ends.  Put  one  teaspoon  of  vegetable 
oil  into  a  sauce  pan  on  the  stove,  and  when  quite  hot  add  one 
pint  of  string  beans  which  have  previously  been  washed; 
stir  over  the  fire  for  a  minute,  then  add  enough  boiling  water 
to  cover  them;  add  salt  to  season  and  let  them  boil  quite 
rapidly  until  well  done.  If  more  water  is  added,  it  should  be 
boiling  hot. 

New  Asparagus.  Put  them  into  a  deep  pan  of  water  and 
wash  well,  that  sand  and  grit  may  sink  to  the  bottom;  change 
the  water  and  lift  them  out,  tie  them  in  bundles  of  about 

three  portions  each;  lay  on  a  board  and  trim  off  the  root 
stems,  leaving  the  stalks  about  four  inches  in  length;  drop 
them  into  boiling  salted  water  and  cook  till  they  are  tender, 
then  set  the  sauce  pan  on  the  table  until  ready  to  serve;  lift 
out  and  drain,  lay  on  platter,  cut  and  remove  the  strings, 
and  send  to  the  table.  Serve  with  rich  cream  sauce. 


54        Vegetables 

Arparagus  Tips  and  New  Peas.  Cut  the  tender  part  of 
cooked  new  asparagus  into  one  inch  lengths;  cook  the  peas 
separately,  and  when  done  add  enough  rich  cream  to  season 
them  well;  when  it  comes  to  a  boil,  thicken  slightly  with  a 
little  flour  braided  smooth  in  cold  milk  or  water;  add  the 
asparagus  tips  and  shake  together  to  mix  well  and  not  break 
them  up. 

Stewed  Tomato.  Pour  boiling  water  over  ripe  tomatoes 
and  let  remain  about  thirty  seconds,  then  drain,  remove  the 
skin  and  the  stem  with  the  hard  green  part  adhering  to  it, 
and  cut  into  quarters.  Put  into  a  sauce  pan  with  about  one 
teaspoon  vegetable  oil  to  each  cup  of  tomato,  and  salt  to 
taste,  bring  to  a  good  boil  and  serve. 

Scalloped  Tomato.  If  the  tomatoes  are  fresh,  then  prepare 
them  as  for  stewed  tomatoes,  and  when  they  come  to  a  good 
boil,  drain  off  most  of  the  juice  to  be  used  for  soups  or  gravies. 
Dust  the  bottom  of  an  oiled  baking  pan  quite  thickly  with 
cracker  or  zwieback  crumbs,  then  a  layer  of  tomatoes  about 
one-half  inch  deep  or  more,  then  sprinkle  over  a  little  vege- 
table oil  or  rich  cream  which  has  been  reduced  down  about 
half.  Of  the  oil,  if  used,  take  one  tablespoon  to  each  two 
cups  tomato.  Sprinkle  a  little  salt  over  it,  then  repeat, 
covering  the  tomatoes  with  a  thin  layer  of  crumbs,  then  a 
good  layer  of  tomato,  season  the  same  as  before,  sprinkle  a 
few  crumbs  on  top  and  press  them  down  with  a  spoon  to 
moisten  them,  set  in  the  oven  and  bake  to  a  nice  brown. 

Summer  Squash.  When  young  and  tender,  summer  squash 
needs  only  to  be  washed  and  quartered.  Steam  until  tender, 
press  between  two  colanders,  or  in  cheese  cloth  until  quite 
dry.  Mash  and  season  with  salt  and  cream.  When  the 
squash  is  older  it  must  be  peeled  and  have  the  seeds  removed 
before  cooking. 

Baked  Squash.  Steam  the  squash  until  about  half  done, 
lay  the  pieces  out  on  a  board  so  they  can  be  sprinkled  with 
salt  to  season.  Dip  them  first  in  flour,  then  in  rich  cream, 
lay  them  close  together  in  an  oiled  baking  pan  and  pour 


Vegetables        55 

over  them  a  little  cream  so  they  get  well  moistened,  cover 
them  by  turning  another  pan  over  them  and  bake  one-half 
hour,  then  remove  the  pan  on  top  and  bake  to  nice  brown. 
They  are  very  good  when  moistened  with  the  liquor  in  which 
they  have  been  boiled,  using  oil  to  season  instead  of  cream. 

Breaded  Egg  Plant.  Cut  the  egg  plant  into  slices  about 
three-fourths  of  an  inch  thick.  Peel  the  slices  and  drop  them 
into  boiling  salted  water,  and  cook  barely  half  done;  it  will 
take  only  a  few  minutes,  then  drain,  and  when  cool  dip  each 
piece  into  cream,  then  into  lightly  colored  zwieback  crumbs. 
Lay  the  pieces  close  together  in  an  oiled  baking  pan,  and 
sprinkle  enough  cream  over  them  to  moisten  the  crumbs  well. 
Bake  in  a  medium  oven  until  a  nice  brown  and  well  done.  It 
is  better  to  cover  them  during  the  first  twenty  minutes  of 
baking,  then  they  will  keep  their  moisture  better.  When 
cream  is  not  obtainable,  dip  the  vegetable  in  beaten  egg 
diluted  with  a  little  milk  or  water,  and  oil  the  pieces  over 
the  top  slightly. 

Stewed  Salsify  or  Vegetable  Oyster.  Wash  the  salsify, 
then  take  them  one  at  a  time  and  scrape  them,  dropping  them 
immediately  into  cold  water  to  keep  them  from  turning  a 
dark  color.  When  they  are  thus  prepared,  lay  a  few  of  them 
at  a  time  on  a  board  and  slice  with  a  f rench  knife  very  thin. 
Drop  them  into  boiling  water  enough  to  barely  cover  them. 
(The  water  should  reduce  down  so  there  is  just  enough  left 
to  make  the  sauce  for  them).  When  done,  thicken  them 
slightly  with  a  little  flour  braided  smooth  in  cold  water.  Let 
them  boil  up,  then  add  one-fourth  cup  rich  cream  to  each 
pint  of  salsify. 

Cauliflower  Au  Gratin.  Remove  all  the  green  leaves  from 
the  cauliflower  and  divide  it  into  bouquets  or  pieces  about 
the  size  of  a  large  hen's  egg.  Wash  well  and  drop  into  boil- 
ing salted  water  and  cook  until  it  is  tender;  care  should  be 
taken  not  to  cook  it  too  long,  then  it  will  break  up.  As  soon 
as  it  is  done,  drain  and  lay  the  pieces  in  an  oiled  baking  pan; 
pour  over  it  enough  cream  sauce  to  barely  cover  it,  then 


56        Vegetables 

grate  a  few  fresh  bread  crumbs  over  the  top  and  press  them 
down  with  a  spoon  so  they  become  moistened  with  the  cream 
sauce;  sprinkle  a  little  milk  or  cream  over  the  top  and  bake 
until  a  light  brown. 

Baked  Cream  Corn.  1  cup  corn  pulp,  §  cup  rich  milk,  1 
egg»  &  CUP  1'ght  colored  zwieback  crumbs,  §  teaspoon  salt,  a 
little  celery  salt. 

Warm  the  milk  to  about  120°  F.,  pour  it  over  the  crumbs 
and  let  them  soak.  Have  the  corn  ground  through  a  fine 
mill.  Mix  all  the  ingredients,  put  into  an  oiled  baking  pan, 
put  a  teaspoon  of  milk  or  cream  over  the  top  to  give  it  a 
nice  color.  Bake  until  set  and  a  nice  brown. 

Roasted  Potatoes.  Choose  medium  sized  potatoes;  peel 
them  and  lay  them  in  a  baking  pan,  sprinkle  with  a  little  salt 
and  dredge  with  flour;  brush  them  over  the  top  with  an  oiled 
brush,  and  pour  on  water  so  the  potatoes  are  nearly  covered; 
set  in  the  oven  and  bake  about  one  hour  and  a  quarter  or 
more;  the  liquid  should  cook  down  just  enough  to  leave  a  thin 
gravy  to  pour  over  the  potato  on  dishing  it  up. 

Scalloped  Potato.  Slice  some  peeled  raw  potatoes  into  thin 
slices,  put  into  an  oiled  granite  baking  pan  about  one  inch 
deep  of  sliced  potatoes,  sprinkle  with  salt,  then  with  lightly 
browned  flour,  repeat  the  process  again,  then  pour  on  enough 
water  to  cover  the  potatoes;  the  pan  should  not  be  quite  full, 
or  it  will  boil  over  in  the  oven;  set  the  pan  into  the  oven,  and 
bake  about  one  hour  and  a  half.  Milk  may  be  used  in  place 
of  water,  if  desired. 

Potatoes  Dauphine.  2  cups  mashed  potatoes,  2  tablespoons 
thick  cream,  yolk  1  egg,  £  teaspoon  salt. 

Boil  the  potatoes,  drain  well,  and  mash  them  through  a 
colander.  Return  them  to  the  sauce  pan  and  set  on  the  edge 
of  the  stove.  Add  the  cream  to  the  yolk,  beat  slightly,  and 
pour  into  the  potato;  beat  well  with  a  wooden  spoon;  the 
potato  should  be  hot  so  it  will  dry  out  and  not  be  too  soft. 
When  partly  cool  turn  out  on  a  board  slightly  floured,  and 


Salads  and  Dressings        57 

divide  into  pieces  about  the  size  of  an  egg;  mold  into  leaf 
shape,  diamond  shape,  squares  or  patties.  Mark  on  the  top 
with  the  edge  of  a  knife,  lay  in  an  oiled  baking  pan,  leaving 
a  little  space  between  them.  Brush  them  over  the  top  with 
a  little  milk  or  cream,  and  bake  on  the  top  grate  of  a  hot 
oven  until  a  light  brown  in  color. 

Salads  and  Dressings 

Salads,  composed  chiefly  of  green  tender  vegetables  or 
fruits  and  nuts,  and  served  with  a  dressing,  are  valuable  as 
a  means  of  supplying  fat;  they  are  also  valuable  for  their 
acids  and  mineral  salts,  and  being  made  into  a  variety  of 
dishes  that  are  palatable  and  attractive  looking,  serve  as  an 
appetizer  or  relish. 

Mayonnaise  Dressing.  Yolk  of  2  eggs,  1  cup  olive  oil,  1£ 
tablespoons  or  more  lemon  juice,  J  teaspoon  salt. 

Beat  the  yolks  and  salt,  add  a  half  teaspoon  of  lemon  juice; 
beat  well  and  add  the  oil  drop  by  drop  to  begin  with,  then 
increase  as  it  gets  started,  adding  now  and  then  a  little  lemon 
juice  to  thin  the  dressing  to  the  proper  consistency.  Ingre- 
dients should  all  be  cold. 

Boiled  Dressing.  £  cup  cream,  1  egg,  1  teaspoon  corn 
starch,  2  tablespoons  lemon  juice,  salt  to  taste. 

Heat  the  cream  in  a  double  boiler,  braid  the  starch  smooth 
in  a  little  cold  milk  and  stir  it  into  the  boiling  cream,  cover 
and  let  it  cook  ten  minutes  or  more.  Beat  the  egg  quite 
well  and  add  the  lemon  juice,  then  pour  the  hot  cream  slowly 
into  the  beaten  egg,  stirring  meanwhile  so  as  not  to  curdle 
the  egg,  return  the  mixture  to  the  double  boiler  and  let  cook 
a  few  minutes,  stirring  meanwhile,  but  do  not  boil,  salt  to 
taste  and  let  cool. 

Cream  Dressing.  1  cup  rich  cream,  £  cup  lemon  juice,  2 
tablespoons  sugar. 

Mix  the  sugar  and  lemon  first.  Have  the  cream  beaten 
until  it  begins  to  thicken  a  little,  then  mix  with  the  lemon 
and  sugar  and  use  immediately. 


58        Salads  and  Dressings 

Lettuce  and  Tomato.  Arrange  the  lettuce  leaves  on  a  plate; 
have  a  ripe  tomato  peeled  and  cooled,  lay  on  the  lettuce,  run 
a  sharp  knife  across  the  middle  of  the  tomato,  cutting  it 
nearly  in  two,  then  crosswise,  so  the  four  quarters  will  fall 
back  and  yet  hold  together  underneath.  Drop  a  spoonful  of 
mayonnaise  dressing  in  the  center  of  the  tomato  and  serve. 

Jellied  Tomato.  1  cup  tomato  pulp,  £  cup  lemon  juice, 
1  tablespoon  sugar,  J  teaspoon  celery  salt,  2  teaspoons  grated 
onion,  salt  to  taste,  |  cup  vegetable  jelly. 

Mix  all  the  ingredients,  and  after  pouring  a  small  quantity 
of  the  liquid  into  an  individual  mold,  press  a  thin  slice  of  ripe 
tomato  to  the  bottom  of  the  mold,  then  pour  on  the  liquid, 
filling  the  mold  about  three-fourths  full;  let  set,  and  when 
cool  turn  out  on  lettuce  leaf,  serve  with  mayonnaise  dressing. 

Celery  and  Nuttolene  Salad.  £  cup  diced  celery,  £  cup 
diced  nuttolene,  1  teaspoon  grated  onion,  1  hard  boiled  egg 
chopped  fine,  and  chopped  parsley  to  taste. 

Dilute  with  boiled  cream  dressing  or  mayonnaise,  dish  up 
by  filling  a  wetted  mold  to  shape  it,  and  turn  out  on  a  lettuce 
leaf,  serve  with  a  teaspoon  of  dressing  on  top. 

Stuffed  Beet  Salad.  Select  small  red  beets  of  uniform  size, 
boil  in  salted  water  until  tender,  rub  off  the  dry  skin  and 
scrape  out  the  center,  being  careful  not  to  break  the  shell; 
cut  the  centers  into  small  cubes,  to  which  add  an  equal 
quantity  of  finely  diced  celery  and  chopped  hard  boiled  egg. 
Season  with  dressing  and  refill  the  shell,  serve  on  a  bed  of 
crisp  lettuce  with  a  teaspoon  of  dressing  on  top. 

Salad  Rus.se.  £  cup  diced  celery,  1  cup  cooked  green  lima 
beans,  1  cup  diced  lettuce,  1  hard  boiled  egg  diced,  grated 
onion  and  salt  to  taste. 

Cut  the  cooked  beans  into  small  dice,  mix  all  the  ingredients; 
season  with  boiled  dressing  or  mayonnaise;  serve  on  lettuce 
leaf. 

Potato  Salad.  Boil  potatoes  with  skins  on  in  salted  water, 
or  better,  bake  them  if  convenient,  when  cold  peel  the  pota- 


Fruit  Salad        59 

toes  and  run  a  knife  through  them  lengthwise  to  split  in  two, 
then  crosswise  dividing  them  into  quarters,  then  slice  them 
very  thin,  and  season  as  follows:— 

1£  cups  sliced  potato,  1  sliced  green  onion  or  more,  1  hard 
boiled  egg,  chopped  parsley,  salt  and  celery  salt  to  taste. 

Chop  the  egg  quite  fine,  mix  all  ingredients  and  dilute  with 
boiled  cream  dressing;  dish  up  on  lettuce  leaf  and  sprinkle  a 
little  fresh  parsley  on  top  of  each  order. 

Celery  Salad.  Choose  crisp  white  stalks  of  celery.  Shred 
them  very  fine  with  a  french  knife,  add  a  little  grated  onion, 
salt  to  taste,  dilute  with  boiled  dressing  or  cream  dressing, 
and  sprinkle  chopped  parsley  on  top  when  dished  up. 

Cole  Slaw.  Choose  cabbage  that  is  fresh  and  crisp,  remove 
outside  leaves,  cut  in  two  lengthwise  through  the  stem, 
remove  the  stem  and  shred  very  fine,  let  stand  in  ice  water 
for  half  an  hour,  drain  well  and  season  with  the  following 
dressing: — 

Two  tablespoons  olive  oil,  2  tablespoons  lemon  juice,  1 
teaspoon  sugar,  2  teaspoons  grated  onion,  salt  to  taste. 
Pour  over  cabbage  and  mix  well;  sprinkle  chopped  parsley 
over  when  dished  up.  Boiled  or  cream  dressing  may  be  used 
in  place  of  the  one  given,  if  desired. 

Fruit  Salad 

Lemon  Sauce.  |  cup  lemon  juice,  &  cup  pineapple  juice,  2 
teaspoons  corn  starch,  J  cup  sugar. 

Braid  the  corn  starch  smooth  in  cold  water,  and  when  the 
juice  and  sugar  comes  to  a  boil,  stir  in  the  starch;  let  cook 
in  a  double  boiler  a  few  minutes,  then  let  cool. 

Fleurette  Sauce.  £  cup  orange  juice,  2  tablespoons  lemon 
juice,  3  tablespoons  sugar,  1£  teaspoons  corn  starch,  1  egg. 

Heat  the  orange  juice,  lemon  juice,  and  sugar  to  boiling 
point.  Thicken  it  with  the  starch  which  has  been  diluted 
with  cold  water;  let  it  cook  in  a  double  boiler  for  ten  minutes, 
have  the  egg  beaten  quite  well  and  pour  the  hot  mixture 


60       Fruit  Salad 

slowly  onto  it,  stirring  briskly  to  prevent  cooking  the  egg, 
return  to  the  fire  for  a  few  minutes,  stirring  the  meanwhile, 
but  do  not  let  boil;  let  cool. 

Stuffed  Date  Salad.  Remove  pits  from  well  washed  dates, 
and  refill  each  with  a  half  walnut  meat,  press  together,  put 
into  a  salad  bowl  and  dilute  with  lemon  juice.  Serve  on  let- 
tuce leaf  with  a  tablespoon  of  lemon  sauce  poured  over. 

Fruit  Basket.  Select  medium  sized  well  colored  oranges, 
hold  the  oranges  between  the  thumb  and  first  finger,  let  the 
side  of  the  orange  rest  on  the  table,  while  with  a  small  pointed 
knife  start  in  the  center  of  the  orange  and  run  the  blade 
point  first  about  two  inches  into  the  center  of  the  orange, 
then  again  in  such  a  manner  that  when  followed  all  the  way 
round  the  orange  will  part  in  two  halves,  leaving  the  edge 
ruffled  with  small  points  of  peel  like  the  teeth  of  a  coarse 
saw.  Run  the  point  of  a  knife  around  each  half  near  the 
peel,  then  with  a  teaspoon  dip  out  the  fruit  in  one  piece. 
Cut  the  orange  center  into  small  cubes,  to  which  add  equal 
quantities  of  diced  bananas  and  pineapple  and  a  few  straw- 
berries. Dilute  with  fleurette  sauce;  fill  the  orange  shells, 
having  them  well  rounded  with  the  fruit,  serve  on  a  white 
plate  with  two  or  three  small  orange  leaves  for  garniture, 
and  a  teaspoon  of  sauce  on  top. 

Fruit  and  Nuts.  £  cup  diced  oranges,  £  cup  diced  bananas, 
\  cup  diced  apples,  \  cup  finely  chopped  walnuts. 

Mix  the  fruits  and  season  with  fleurette  sauce,  dish  up  on 
a  lettuce  leaf  with  a  liberal  quantity  of  chopped  nuts  sprinkled 
on  the  top. 

Fruit  Mold.  Cook  apples  or  pears  with  a  few  thin  slices 
of  lemon  to  flavor  and  sweeten  to  taste,  when  cold  drain  off 
the  liquor,  and  to  each  cup  of  juice  add  three  tablespoons  of 
lemon  juice  and  one  cup  of  vegetable  jelly.  Pour  into  the 
bottom  of  a  large  salad  bowl  a  small  quantity  of  the  liquid; 
then  quickly  line  the  bottom  and  sides  with  dates  cut  into 
strips,  the  cooked  fruit,  and  with  bananas  or  pineapple,  or 
both.  Have  the  bananas  cut  into  strips  and  set  upright 


Desserts        61 

along  the  sides.  Berries  may  be  used  for  garnish,  if  at  hand. 
Fill  in  the  center  with  fruit,  then  pour  over  the  liquid  to 
cover,  and  when  set  it  may  be  turned  out  on  a  plate  or  plat- 
ter and  dished  up  at  the  table.  A  little  red  fruit  juice  may 
be  poured  around  for  a  border,  or  jellied  raspberry  juice  may 
be  minced  fine  and  piled  around. 

Date  and  Apple  Salad.  Select  small  well  colored  sweet 
apples,  core  them  and  cut  a  slice  off  one  end,  then  hollow  out 
the  center  by  using  the  apple  corer  or  a  teaspoon,  being  care- 
ful not  to  break  the  shell.  Cut  the  apple  thus  removed  into 
small  cubes,  and  to  each  cup  of  diced  apple  add  one-third  cup 
diced  dates,  season  with  lemon  sauce,  refill  the  apple  with 
the  mixture.  Make  a  funnel  out  of  small  lettuce  leaf  and 
press  it  down  in  the  top  of  the  apple,  fill  it  with  a  spoonful 
of  lemon  sauce,  set  the  apple  on  a  lettuce  leaf  and  serve. 

Desserts 

The  most  wholesome  desserts  are  those  furnished  us  by 
nature  which  require  no  preparation,  as  fruits,  either  fresh 
dried  or  cooked,  and  nuts.  Fruits  and  grains  combined  make 
nice  desserts,  and  may  be  prepared  in  a  variety  of  ways. 
By  the  use  of  vegetable  gelatin  (agaragar),  fruit  and  fruit 
juices  may  be  molded  into  attractive  looking  desserts  that 
are  toothsome  and  inviting.  Vegetable  gelatin  goes  much 
further  than  animal  gelatin,  and  its  vegetable  origin  guar- 
antees absolute  freedom  from  unwholesome  and  diseased  pro- 
ducts. Being  free  from  any  flavor  of  its  own,  it  requires 
much  less  flavoring  material,  leaving  the  natural  fruit  flavors 
unimpaired,  and  "there  is  nothing  about  it  to  suggest  hoofs 
and  horns." 

The  body  requires  a  certain  amount  of  sugar  to  keep  it  in 
working  condition.  To  meet  this  demand  nature  has  made 
provision  in  the  fruits  or  fruit  sugars,  honey,  etc.  There  are 
some  people,  however,  who  can  not  eat  fruit;  for  such  it  may 
be  well  to  take  sugar  in  some  form.  But,  as  a  rule,  far  too 


62        Desserts 

much  sugar  is  ordinarily  used  in  food.  "Sweet  breads,  sweet 
cakes  .  .  .  perpetuate  indigestion  and  make  dyspeptics. " 
However,  when  people  have  been  accustomed  to  use  these 
freely,  sound  judgment  should  be  exercised. 

The  free  use  of  milk  and  sugar  taken  together  is  especially 
harmful,  and  should  be  avoided.  Their  place  should  be  sup- 
plied by  a  variety  of  fruits  and  nuts,  with  preparations  of 
fruits  and  grains  served  in  an  appetizing  manner.  For  those 
who  like  a  simple  cake  now  and  then,  the  following  recipes 
have  been  prepared.  These  cakes,  being  free  from  any 
chemical,  should  be  baked  a  little  more  slowly  than  those  in 
which  baking  powder  is  used.  Just  a  moderate  steady  oven 
will  bring  these  cakes  out  light  and  porous. 

Sago  Fruit  Mold,  f  cup  blackberry  juice,  £  cup  water,  £ 
cup  sago,  £  cup  sugar. 

Wash  the  sago  and  have  it  well  drained,  bring  the  liquid 
and  sugar  to  the  boiling  point  in  a  double  boiler.  Wash  the 
sago  and  drain,  add  to  the  hot  liquid  and  stir  well;  cover  and 
let  steam  until  the  sago  is  transparent,  then  turn  into  wetted 
molds  and  let  cool;  when  cold  and  set,  turn  out  on  sauce  dish 
and  serve  with  cream  or  crushed  fruit  sauce. 

Prune  Pudding.  Soak  dried  prunes  over  night.  Cook  them 
for  two  or  three  hours  with  a  few  slices  of  lemon  added  to 
give  them  flavor.  Drain  and  save  the  juice  separately;  put 
the  prunes  through  a  colander  to  remove  the  pits,  sweeten 
with  honey  or  sugar,  if  needed,  and  flavor  with  vanilla.  Trim 
the  crust  off  thinly  from  a  loaf  of  fruit  bread,  and  cut  into 
slices  about  one-half  incti  thick.  Line  a  granite  baking  pan 
with  the  bread,  pour  over  enough  juice  to  soak  up  the  bread, 
cover  with  the  prune  pulp  about  one-half  inch  deep,  repeat 
the  process  leaving  the  prune  pulp  for  the  top;  set  into  oven 
until  it  gets  just  barely  hot  through,  so  it  will  set;  cool  and 
cut  into  squares  and  serve  with  a  teaspoon  of  whipped  cream 
on  top. 

Strawberry  Whip.  1  cup  strawberries,  white  of  1  egg,  \ 
cup  sugar,  1  teaspoon  lemon  juice. 


Desserts        63 

Choose  well  ripened  strawberries,  wash  them  and  remove 
the  stems,  put  all  the  ingredients  into  a  bowl,  then  beat  with 
a  wire  egg  whip  until  light  and  fluffy,  which  will  take  twenty 
minutes  or  more. 

Pile  lightly  on  a  dish,  and  pour  a  border  of  crushed  fruit 
or  red  fruit  juice  unsweetened  around  the  whip  on  each  dish. 

Strawberry  Dessert.  Take  a  toasted  rice  biscuit  and  lay  it 
on  a  sauce  dish,  pour  a  large  tablespoon  or  more  of  cream 
over  it  to  soften  it  slightly,  then  drop  a  large  spoonful  of 
strawberry  whip  on  top,  in  such  a  manner  as  to  have  the 
dessert  piled  high  and  narrow  on  the  dish.  Garnish  on  top 
with  a  large  ripe  berry  or  a  spoonful  of  crushed  berries  and 
serve. 

Ra  pberries  or  blackberries  may  be  used  instead  of  straw- 
berries. 

Banana  Loaf.  Take  two  large  ripe  bananas  and  press  them 
through  a  fine  colander,  add  one  tablespoon  of  pineapple 
juice,  mix  well.  Lay  a  toasted  granose  biscuit  on  a  sauce 
dish  and  pour  over  it  enough  pineapple  juice  to  moisten  it, 
then  cover  with  a  thick  layer  of  the  banana  pulp.  Lay 
another  biscuit  on  top,  and  moisten  as  before  with  pineapple 
juice,  spread  on  lightly  the  banana  mixture  and  place  a 
tablespoon  of  whipped  cream  on  top  and  serve. 

The  pineapple  juice  will  keep  the  banana  from  turning  a 
dark  color. 

Fruit  Pyramid.  J  cup  berry  juice  (strawberry  preferred), 
£  cup  water,  2£  tablespoons  germea,  sweeten  to  taste. 

Heat  the  liquid  in  a  double  boiler  to  boiling  point,  stir  in 
the  germea,  and  let  steam  for  one-half  hour,  pour  into  wetted 
molds.  (It  is  best  to  make  this  dessert  in  the  morning  if  it  is 
to  be  eaten  at  dinner,  for  it  takes  a  long  time  for  it  to  jelly.) 
Turn  on  a  dish  and  serve  with  cream  or  a  fruit  sauce. 

Banana  Snow.  |  cup  banana  pulp,  3  tablespoons  sugar, 
2  teaspoons  lemon  juice,  a  few  drops  vanilla,  white  of  1  egg. 

Mix  all  the  ingredients  and  beat  with  a  wire  egg  whip 
until  very  light,  about  twenty  minutes  to  one-half  hour;  pile 


64        Desserts 

on  a  sauce  dish.     It  may  be  garnished  with  a  red  strawberry 
cut  in  quarters  and  placed  on  top,  or  with  a  little  jelly. 

Flaked  Rice  and  Fruit  Mold.  Take  strawberries  or  black- 
berries, and  if  they  are  the  fresh  berries  crush  a  few  with 
enough  sugar  to  sweeten  all,  and  mix  them  with  the  berries 
to  be  used.  Lay  in  a  pan  toasted  rice  flakes  about  one-third 
of  an  inch  deep;  cover  with  the  berries  about  the  same  thick- 
ness, then  again  with  flakes,  and  finish  with  berries  on  top; 
sprinkle  over  it  a  few  flakes  and  set  a  pan  of  equal  size  on 
top  and  press  gently  for  one  hour.  There  should  be  just 
enough  juice  to  soak  up  the  flakes  well,  the  pan  should  be 
set  inside  a  larger  one,  so  that  if  the  juice  runs  over  it  does 
not  run  on  the  table  or  floor,  when  set,  cut  into  squares  and 
serve  with  whipped  cream  or  crushed  fruit  sauce.  Canned 
berries  may  be  used  if  fresh  ones  can  not  be  obtained'. 

Vegetable  Gelatin  (Agaragar).  Put  one  ounce  of  agaragar 
to  soak  in  warm  water  for  one  hour.  Drain  well  and  put  into 
a  kettle,  to  which  add  one  quart  of  boiling  water.  Let  it 
boil  about  ten  minutes  after  boiling  begins  or  until  clear. 
Strain  through  cheese  cloth  and  it  is  ready  for  use.  One 
ounce  will  solidify  three  quarts  of  liquid,  inclusive  of  the 
water  in  which  the  gelatin  is  cooked. 

Orange  Jelly.  1£  cups  orange  juice,  £  cup  water,  f  cup 
sugar,  |  cup  lemon  juice,  1  cup  vegetable  jelly. 

Mix  all  the  cold  ingredients,  add  the  vegetable  jelly,  mix 
well,  pour  into  molds  immediately,  add  a  few  thin  slices  of 
orange  and  let  set.  When  cold  turn  out  and  serve  with  a 
little  red  fruit  juice  around  each  mold. 

Berry    Mold.      1£  cups  of  strawberry  or  blackberry  juice, 
|  cup  lemon  juice,  J  cup  sugar,  1  cup  vegetable  jelly. 
Mix  all  the  ingredients  and  mold  immediately. 

Jellied  Apple.  Core  and  peel  medium  sized  sweet  apples, 
sprinkle  a  little  sugar  over  them,  add  enough  water  to  keep 
them  from  burning,  cover  and  bake  until  thoroughly  done, 
and  let  cool.  Take  one  cup  of  apple  or  pear  juice  sweetened 


Desserts        65 

to  taste,  add  one  and  one-half  tablespoons  lemon  juice  and 
one-half  cup  vegetable  jelly;  put  a  little  red  jelly  or  cherry 
in  the  cavity  of  the  apple,  press  to  the  bottom  of  the  indi- 
vidual mold,  pour  over  it  just  enough  liquid  to  cover,  and  let 
set;  turn  out  on  a  dish  and  serve  with  red  fruit  sauce  or 
crushed  fruit  around.  The  apples  may  be  left  in  the  pan  in 
which  they  were  baked  and  the  liquid  poured  over  them  all. 
When  cool  cut  into  squares  and  serve. 

Pie  Crust.  1  quart  pastry  flour,  f  cup  vegetable  oil,  f  cup 
cold  water,  |  teaspoon  salt. 

Sift  the  flour  and  salt  into  a  mixing  bowl,  add  half  of  the 
water  to  the  oil  and  beat  until  it  thickens,  making  a  present 
emulsion,  add  the  remaining  water  and  when  mixed  well  pour 
all  at  once  on  the  flour;  draw  in  the  flour  from  the  sides  of 
the  bowl  with  a  large  spoon,  mix  well,  turn  out  on  a  floured 
board  and  work  together,  handling  as  little  as  possible. 

Apple  Pie  No.  I.  Roll  out  and  line  a  pie  plate  with  crust, 
have  apples  peeled  and  thinly  sliced,  fill  the  plate  with  the 
sliced  tart  apples  rounding  it  up  well,  dust  with  flour,  and  if 
the  apples  are  not  tart  a  little  water  may  be  added,  sprinkle 
over  one-third  to  one-half  cup  of  sugar,  according  tq  the  tart- 
ness of  the  apple.  Wet  the  edges  of  the  crust,  roll  out  a  top 
crust,  cover  and  press  the  edges  well  together,  mark  by 
pressing  the  teeth  of  a  table  fork  gently  against  the  edge 
all  the  way  around;  puncture  the  top  crust  in  several  places 
to  let  out  the  steam  to  keep  them  from  boiling  over  in  the 
oven. 

Apple  Pie  No.  2.  Roll  out  pie  crust  and  fit  it  into  the  bot- 
tom of  the  tins,  trim  the  edges,  prick  the  bottom  and  sides 
through  with  a  fork  and  bake  until  crisp  and  light  brown. 
To  two  and  one-fourth  cups  apple  pulp,  add  three  tablespoons 
of  lemon  juice  and  one  of  vegetable  jelly,  sweeten  to  taste, 
fill  the  crust  shells  and  let  set. 

Prune  Pie  No.  1.  Soak  dried  prunes  over  night,  put  on  in 
cold  water  with  a  few  slices  of  lemon,  and  cook  for  about 
three  hours,  when  cool  rub  through  a  colander  to  remove  the 


66        Desserts 

pits.  Stir  it  with  an  egg  whip  to  mix  it  evenly  with  the 
liquid  in  which  it  was  cooked;  and  to  two  and  one-half  cups 
of  prune  pulp  thus  made  add  four  tablespoons  lemon  juice, 
one-third  cup  of  honey  or  sugar,  and  one  cup  vegetable  jelly; 
flavor  with  vanilla,  mix  well  and  fill  the  pie  crust  shells  and 
let  set. 

Prune  Pie  No.  2.  Drain  the  cooked  prunes  well,  rub  them 
through  a  colander  to  remove  the  pits,  leaving  them  as  dry 
as  possible,  put  into  a  granite  pan  and  set  in  the  oven  to  dry 
out  partly,  when  the  moisture  is  quite  well  evaporated,  remove 
from  the  oven  and  add  just  a  little  lemon  juice  and  vanilla  to 
flavor;  fill  the  previously  baked  shells  with  the  prune  pulp. 
Beat  the  white  of  an  egg  stiff,  flavor  with  a  few  drops  of 
lemon  juice,  spread  over  the  prune  and  brown  slightly  in  a 
quick  oven. 

Banana  Tapioca  Pudding.  £  cup  tapioca,  1  cup  boiling 
water,  3  tablespoons  sugar,  2  thin  slices  lemon,  vanilla  flavor, 
3  well  ripened  bananas. 

Soak  the  tapioca  for  one  hour  or  more,  drain  off  the  water, 
if  any,  put  into  a  double  boiler,  pour  over  it  one  cup  of  boil- 
ing water,  and  let  it  steam  until  transparent.  Have  the 
bananas  sliced  quite  thin,  add  the  sugar  and  vanilla  and  let 
stand  one-half  hour;  when  the  tapioca  is  cold  add  the  bananas, 
mix  well  but  avoid  breaking  them  up  too  much;  serve  with 
cream. 

Cream  Tapioca.  2  cups  milk,  J  cup  tapioca,  3  tablespoons 
sugar,  1  egg,  vanilla  flavor. 

Wash  the  tapioca,  drain  and  let  stand  a  half  hour.  Heat 
the  milk  in  the  double  boiler,  and  when  hot  stir  in  the  tapioca; 

let  steam  until  clear,  stirring  it  now  and  then,  as  it  takes  a 
considerable  time.  When  the  tapioca  is  done,  pour  it  slowly 
into  the  beaten  egg,  then  return  the  mixture  to  the  double 
boiler  and  cook  until  the  egg  begins  to  thicken,  stirring  con- 
stantly. Pour  into  a  dish  and  let  cool. 

Cream  Rice  Pudding.  1  pint  of  rich  milk,  J  cup  uncooked 
rice,  J  cup  seeded  raisins,  a  sprinkling  of  grated  lemon  rind, 
vanilla  flavor,  1  tablespoon  sugar. 


Desserts        67 

Wash  the  rice  and  put  it  into  a  granite  baking  pan;  add 
the  milk,  lemon  rind,  and  a  pinch  of  salt,  set  on  the  top  of 
the  stove  to  cook;  when  the  rice  is  about  half  done  add  the 
raisins  and  sugar,  and  set  in  a  medium  oven,  cover  and  bake 
until  it  begins  to  thicken  slightly,  remove  from  the  oven  and 
let  cool.  This  pudding  should  be  soft  and  creamy  and  will 
dish  up  nicely  if  brought  out  of  the  oven  at  just  the  right 
time. 

Cirape  Blanc  Mange.  1  cup  grape  juice,  1|  cups  water,  J 
cup  sugar,  5  tablespoons  cornstarch. 

Put  the  water,  grape  juice,  and  sugar  into  the  inner  part 
of  a  double  boiler  and  set  on  the  stove.  When  it  comes  to  a 
good  boil  stir  in  the  cornstarch,  the  latter  having  been  dis- 
solved in  a  little  cold  water.  When  it  boils  up,  set  into  the 
outer  part  of  boiler  and  let  steam  ten  minutes,  then  pour 
into  wetted  .molds.  When  cool  turn  out  on  a  dish  and  serve 

with  cream.  . 

*j. 

Layer  Cake  No.  1.  4  eggs,  jjf  cup  sugar,  1&  cups  flour,  2 
tablespoons  water,  1  tablespoon  oil,  vanilla  flavoring. 

Put  the  eggs,  water  and  sugar  into  a  round-bottom  bowl, 
set  on  the  edge  of  the  stove  where  it  is  not  too  hot,  and  beat 
continuously  with  a  wire  batter  whip  until  the  mixture  will 
pile  nicely  in  the  bowl  when  it  runs  from  the  whip.  Then 
set  it  on  the  table,  add  the  oil  and  flavoring,  then  half  of  the 
flour.  Fold  it  in  with  a  large  spoon,  then  add  the  remaining 
flour  and  fold  in  lightly  yet  thoroughly.  Pour  into  two  oiled 
cake-tins  and  bake  in  medium  oven  about  twelve  to  fifteen 
minutes. 

Layer  Cake  No.  2.  1J  cups  pastry  flour,  4  tablespoons  corn 
starch,  1  scant  cup  sugar,  3  tablespoons  water,  1  tablespoon 
vegetable  oil,  £  teaspoon  lemon,  4  eggs  separately,  vanilla 
flavor. 

Measure  the  flour  and  starch  and  sift  them  together  through 
a  flour  sifter  to  mix  them  thoroughly.  Add  the  water  and 
oil  to  the  sugar,  mix  well  with  a  spoon  so  the  sugar  becomes 
well  dissolved,  and  set.it  on  the  stove  to  heat  while  the  eggs 


68        Desserts 

are  being  beaten.  The  sugar,  water,  and  oil  should  be  allowed 
to  boil  up  well,  so  that  the  oil  will  be  completely  emulsified 
and  does  no  longer  float  on  the  top;  it  should  not  be  allowed 
to  stand  and  boil  too  long,  for  then  it  will  cook  down  to  a 
thick  syrup.  As  soon  as  the  oil  is  emulsified  set  it  to  one 
side  to  keep  hot  till  the  eggs  are  ready.  Beat  the  yolks  with 
a  Dover  beater  till  light  and  lemon  colored,  add  the  lemon 
juice  and  vanilla  flavor,  and  set  aside.  Beat  the  whites  stiff 
and  dry,  then  fold  the  yolks  into  the  whites;  when  well  blended 
pour  slowly  the  hot  syrup  into  the  eggs,  folding  it  in  with  a 
wire  batter  whip  or  a  large  spoon,  which  causes  the  eggs  to 
rise  and  get  light.  Care  should  be  taken  not  to  pour  in  the 
hot  liquid  so  fast  as  to  cook  the  eggs.  Lastly,  sprinkle  over 
about  half  the  flour,  and  fold  it  in  with  a  large  spoon,  then 
add  the  remaining  flour  and  fold  it  in  likewise  until  all  is  well 
blended,  but  avoid  stirring  it,  for  that  would  break  down  the 
lightness  of  the  batter;  pour  it  into  two  oiled  cafce  tins,  and 
bake  in  a  medium  slow  oven  for  fifteen  to  twenty  minutes. 

Walnut  Loaf  Cake.  2  eggs,  §  cup  pastry  flour,  \  teaspoon 
lemon  juice,  1£  tablespoons  water,  J  cup  chopped  walnut 
meats,  J  scant  cup  sugar,  vanilla  flavor. 

Have  the  flour  measured  and  sifted,  separate  the  eggs, 
beat  the  yolks  with  Dover  egg-beater  until  light  and  lemon 
colored;  add  the  water,  lemon,  vanilla,  and  sugar,  and  stir 
only  enough  to  mix  well,  add  about  one-fourth  of  the  flour 
and  mix  evenly,  not  stirring  very  much,  only  enough  to  make 
a  smooth  batter.  Add  a  dash  of  salt  to  the  whites  and  beat 
them  stiff  and  dry.  Pour  the  batter  slowly  into  the  whites, 
folding  it  in  by  running  a  batter  whip  or  large  spoon  down 
the  side  of  the  bowl  through  the  center  and  lifting  it  straight 
up  and  allowing  the  mixture  to  drop  back  into  the  bowl; 
repeat  until  all  is  well  blended,  but  do  not  stir.  Add  the 
remaining  flour  and  the  chopped  walnut  meats  and  fold  it  in 
evenly  with  a  spoon,  turn  out  into  an  oiled  bread  tin  and  bake 
in  a  medium  slow  oven  about  twenty-five  to  thirty-five  min- 
utes. The  damper  of  the  stove  should  be  closed  up  to  keep 


Desserts        69 

a  slow  steady  heat  for  any  loaf  cake  which  requires  such  a 
long  time  to  bake.  This  may  be  frosted  over  with  a  white 
frosting  and  sprinkled  with  chopped  nuts,  if  desired. 

White  Icing  No.  1.  1  cup  sugar,  £  cup  water,  1  teaspoon 
lemon  juice,  white  of  1  egg. 

Dissolve  the  sugar  in  the  water  and  let  it  boil  until  it 
threads,  have  the  white  of  the  egg  beaten  quite  stiff,  add 
the  lemon  juice,  and  pour  in  gradually  the  hot  syrup,  stirring 
the  meanwhile;  add  the  vanilla,  a  few  drops,  and  continue 
beating  until  the  mixture  is  light  and  creamy,  then  it  is  ready 
to  use. 

It  would  be  well  for  the  inexperienced  in  boiling  this  syrup 
to  take  a  bowl  of  cold  water,  and  while  the  sugar  is  boiling 
drop  a  teaspoon  into  cold  water,  and  when  it  stays  together 
and  can  be  handled,  then  test  the  syrup  by  lifting  the  spoon 
from  it  and  let  the  syrup  run  off  until  it  threads.  It  should 
never  be  allowed  to  cook  so  long  that  it  will  harden  when 
put  into  cold  water. 

White  Icing  No.  2.  1  cup  powdered  sugar,  1  teaspoon 
lemon  juice,  white  1  egg,  a  few  drops  vanilla  flavor. 

Beat  the  white  of  the  egg,  add  the  sugar,  lemon  juice,  and 
flavor,  and  beat  until  creamy. 

Icing  No.  3.  A  simple  icing  can  be  made  by  adding 
powdered  sugar  to  orange  juice  to  the  consistency  to  spread 
on  cake,  cover  the  same  as  when  using  boiled  icing.  Many 
prefer  this  icing  to  that  made  with  white  of  egg,  as  it  will 
not  dry  out  nearly  so  quick  as  the  boiled  icing. 

Orange  Filling.  J  cup  boiling  water,  juice  of  four  oranges, 
grated  rind  of  1  orange,  J  cup  sugar,  £  cup  flour. 

Bring  liquids  and  rind  to  the  boiling  point,  braid  the  flour 
smooth  with  cold  water  and  stir  into  the  liquid;  let  it  cook  a 
few  minutes  and  let  cool. 

If  desired,  the  yolk  of  one  egg  may  be  added  and  stirred 
over  the  fire  until  it  thickens,  then  set  immediately  off  the 
fire  to  cool. 


70        Toasts  and  Breakfast  Dishes 

Toasts  and  Breakfast  Dishes 

Toasts  are  especially  nice  for  breakfast.  They  are  a  light 
food,  yet  appetizing  and  nourishing. 

Strawberry  Toast.  Bring  fresh  strawberries  to  boiling  point 
with  enough  sugar  to  sweeten,  using  very  little  water.  When 
done  dip  a  piece  of  zwieback  into  juice  to  soften  a  little,  lay 
the  toast  on  a  platter  and  cover  well  with  strawberries,  pour 
a  spoonful  of  juice  over  all  and  serve.  The  juice  may  be 
thickened  a  little  with  cornstarch,  if  desired,  before  dishing 
up. 

Blackberry  Toast.  Cook  the  berries  until  just  done,  add  a 
little  sugar,  mash  them  through  a  fine  strainer  to  remove  the 
seeds.  Dip  a  piece  of  zwieback  into  the  liquid  to  soften, 
then  thicken  the  berry  pulp  with  a  little  cornstarch  braided 
smooth  in  cold  water.  Let  it  cook  slowly  for  a  few  minutes, 
and  dish  up  as  for  strawberry  toast. 

Prune  Toast  Rub  well  cooked  prunes  through  fine  colander, 
add  enough  of  the  prune  juice  to  make  it  of  the  consistency 
to  spread  on  toast  and  not  run  off;  reheat  and  dip  a  slice  of 
zwieback  in  hot  milk  or  prune  juice  to  soften,  lay  on  a  platter 
and  cover  with  the  prune  pulp. 

Cream  of  Peas  on  Toast,  f  cup  green  pea  pulp,  \  cup  thin 
cream,  salt  to  taste. 

Bring  peas  to  boil,  drain  off  liquor;  mash  the  peas  through 
colander,  having  them  separate  from  the  liquid  in  which  they 
were  heated,  add  the  hot  cream  and  salt  to  taste.  Reheat; 
dip  a  piece  of  zwieback  in  milk  to  soften,  lay  on  a  platter  and 
cover  with  cream  peas  which  should  be  thick  enough  not  to 
run  off. 

Walnut  Lentils  on  Toast,  f  cup  lentil  puree,  \  cup  or  more 
thin  cream,  £  cup  finely  chopped  walnuts,  salt  to  taste. 

Cook  lentils  well  done,  drain  and  mash  them  through  col- 
ander, moisten  with  the  hot  cream,  salt  to  tas£e,  add  wal- 
nuts; reheat  and  dish  up  as  cream  peas  on  toast. 


Invalid  Dietary        71 

Tomato  Toast.  Dip  a  slice  of  zwieback  into  hot  milk  or 
tomato  juice,  lay  on  a  platter  and  cover  with  a  spoonful  of 
tomato  sauce. 

Scrambled  Eggs  with  Tomato.  Scald  and  peel  two  medium 
sized  ripe  tomatoes,  cut  them  into  quarters,  put  them  in  a 
small  covered  sauce  pan,  add  a  Itttle  salt  and  boil  a  few 
minutes,  turn  them  into  a  colander  and  drain  off  the  juice. 
Put  a  tablespoon  of  cream  into  a  small  pan,  or  have  the 
pan  oiled;  when  hot,  break  in  two  eggs,  stir  them  quickly  so 
they  may  cook  evenly;  when  they  are  soft  cooked  add  the 
tomatoes,  mix  lightly  and  serve  immediately. 

Invalid  Dietary 

While  the  greater  part  of  this  work  has  been  devoted  to 
the  contriving  of  meals  usual  in  the  average  household  and 
under  ordinary  circumstances,  yet  we  must  know  how  to 
supply  the  needs  of  the  weak  or  suffering.  A  few  recipes 
will  be  given  under  this  head,  for  a  few  liquid  foods  may 
often  be  used  where  the  more  solid  foods  can  not  be  retained 
or  assimilated. 

Food  for  the  sick  should  be  such  as  will  furnish  the  most 
nourishment  with  the  least  tax  upon  the  digestive  organs. 
While  it  should  generally  be  of  a  simple  nature,  it  should  be 
cooked  with  the  greatest  care,  and  served  in  the  most  invit- 
ing manner. 

The  temperature  of  the  food  will  also  have  a  marked  influ- 
ence on  digestion,  therefore  it  should  be  a  rule  to  have  hot 
foods  served  hot,  and  cold  foods  served  cold. 

The  tray  should  be  covered  with  spotless  linen,  should  be 
carefully  laid,  and  should  not  have  the  appearance  of  being 
overcrowded. 

The  breakfast  tray  especially  should  be  made  as  attractive 
as  possible.  A  few  bright  flowers  will  make  it  look  cheery 
and  inviting.  While  many  of  the  foregoing  recipes  may  be 
used  for  the  sick, — as  toasts,  fruits,  breads,  soups,  etc.,  the 
following  will  come  under  a  special  head,  as  liquid  foods. 


72        Invalid  Dietary 

Barley  Water.      2  tablespoons  barley,  1  quart  cold  water. 

Wash  the  barley  and  let  it  soak  for  an  hour  in  a  quart  of 
cold  water.  Set  on  the  stove  and  let  boil  until  it  is  reduced 
to  one  cup  of  liquid;  serve  plain  or  season  with  a  little  cream, 
if  desired. 

Rice  Water.  2  tablespoons  rice,  2  cups  cold  water,  a  few 
grains  salt,  cream  or  milk,  if  desired. 

Wash  the  rice  and  put  into  the  cold  water,  heat  gradually 
to  the  boiling  point,  and  let  it  continue  to  cook  until  the  rice 
is  soft.  Strain,  reheat  the  rice  water,  add  a  little  milk  or 
cream,  if  desired. 

Oatmeal  Gruel.  3  tablespoons  oatmeal,  2  cups  boiling 
water,  a  few  grains  of  salt. 

Stir  the  oatmeal  into  the  boiling  water,  and  let  it  boil  until 
it  begins  to  thicken  slightly,  then  set  into  a  double  boiler 
and  let  it  cook  two  hours  or  more.  Strain  through  a  fine 
strainer  and  dilute  it  with  a  little  hot  water  if  it  is  too  thick. 
Reheat  and  season  with  cream,  if  desirable.  A  gruel  should 
be  so  thin  that  it  will  pour  easily  from  a  spoon. 

Cornmeal  Gruel.    3  tablespoons  cornmeal,  2  cups  water,  a 
few  grains  of  salt. 
Prepare  the  same  as  oatmeal  gruel. 

Gluten  Gruel.  4  tablespoons  gluten  meal,  1  cup  of  boiling 
water,  a  few  grains  of  salt. 

Sift  the  gluten  slowly  into  the  boiling  water,  stirring  con- 
stantly to  avoid  having  it  form  into  lumps.  Let  it  boil  until 
the  desired  thickness  is  obtained.  A  little  cream  may  be 
added  before  serving,  if  practicable. 

Flax  Seed  Tea.  2  tablespoons  flax  seed,  2  cups  boiling 
water,  2  tablespoons  lemon  juice. 

Wash  the  flax  seed  in  cold  water,  drain  well,  add  the  boil- 
ing water  and  let  boil  slowly  for  one  hour.  Strain,  add  the 
lemon  and  a  very  little  sugar,  if  desired,  and  serve. 

Fruit  Egg  Nogg.  One  egg  separately,  one-third  cup  fruit 
juice.  The  amount  of  sugar  needed  will  vary  according  to 


Invalid  Dietary        78 

the  acidity  of  the  fruit.  Orange  egg  nogg  will  require  about 
one  tablespoon  sugar.  Other  juices,  as  grape,  berry,  or 
prune  will  require  very  little  sugar,  if  any.  A  teaspoon  of 
lemon  juice  should  be  added  to  the  latter  juices.  Beat  the 
whites  stiff  with  a  Dover  egg  beater,  and  take  out  one  table- 
spoon of  the  whites  to  be  kept  for  a  garniture  for.  the  top  of 
the  glass.  Beat  the  yolks  and  stir  in  the  fruit  juice  and 
sugar.  Mix  well,  then  stir  all  into  the  beaten  whites,  and 
pour  into  a  glass  and  serve  with  the  tablespoon  of  beaten 
white  on  top. 

Cream  Egg  Nogg.    §  cup  thin  cream,  1  egg,  4  or  5  drops  of 

vanilla. 

Beat  the  egg  separately,  add  the  cream  and  vanilla  to  the 
yolks,  then  pour  the  mixture  into  the  beaten  whites,  mix 
well  and  serve  in  glass  with  a  spoonful  of  beaten  white  on 
top. 

Lemonade.    1  lemon,  2  tablespoons  sugar,  f  cup  water. 

Cut  the  lemon  into  halves,  cut  off  a  thin  slice  to  be  served 
in  the  glass,  press  out  the  juice,  add  sugar  and  water,  mix 
well,  serve  in  glass  with  half  slice  of  lemon  floating  on  top. 

Orangeade.    1  orange,  2  tablespoons  sugar,  £  cup  water. 
Make  same  as  for  lemonade,  except  omit  the  garniture  of 
the  sliced  orange  in  the  glass. 


It  is  a  very  common  error  to  serve  the  sick  with  fresh  made 
toast  of  bread  which  has  been  quickly  browned  on  both  sides 
and  served  hot.  This  makes  the  bread  practically  as  indigest- 
ible as  fresh  baked  bread.  Zwieback  may  be  heated,  served 
dry  or  moistened  with  hot  milk  or  water,  and  being  thoroughly 
dextrinized,  it  is  very  easily  digested  and  assimilated. 

Eggs,  when  cooked  and  served  to  the  sick,  should  as  a  rule 
always  be  soft  cooked,  poached,  or  soft  boiled,  curdled  or 
scrambled  with  a  little  milk. 

While  it  does  not  prove  to  be  the  best  policy  to  prescribe 
the  exact  amount  of  calories  of  the  different  elements  of 


74        Fruit  Ices  and  Creams 

nutrition  for  individuals,  yet  one  should  have  a  practical 
knowledge  of  the  requirements  of  the  human  body,  and 
should  supply  food  that  is  relishable  and  strengthening.  By 
lowering  the  vitality,  whether  through  one  extreme  or  the 
other,  the  way  is  open  for  disease  to  enter  the  body.  We 
should  therefore  aim  to  supply  good,  simple,  wholesome, 
nourishing  food,  that  will  fortify  the  body  against  the  attacks 
of  disease. 

Fruit  Ices  and  Creams 

Fruit  ices  when  eaten  at  proper  times  may  be  used  by 
most  people,  and  in  hot  weather  they  are  cooling  and  refresh- 
ing. The  mixture  of  large  quantities  of  milk  and  sugar, 
used  in  the  manufacture  of  ice  creams,  makes  a  bad  combi- 
nation. Large  quantities  of  milk  and  sugar  taken  together 
create  poisons  in  the  system.  Fruit  ices  and  ice  cream  are 
often  recommended  by  physicians  for  particular  cases.  The 
following  suggestions  on  the  use  of  ices  and  ice  creams  by  a 
physician  of  long  practical  experience  will  be  a  help  to  the 
nurse  or  mother. 

"Fruit  Ice  is  a  very  useful  article  of  food  for  those  who  are 
suffering  with  a  gastritis  where  there  is  an  absence  of  hydro- 
chloric acid.  It  has  the  effect  of  reducing  the  inflammatory 
condition  and  at  the  same  time  supplies  the  patient  with  nu- 
trition. It  is  not  a  good  plan  to  take  fruit  ice  in  connection 
with  a  large  meal,  as  it  lowers  the  temperature  of  the  stom- 
ach, and  the  latter  can  not  perform  its  functions  until  it  has 
reached  its  normal  temperature  again. 

"Ice  Cream  is  a  useful  article  of  food  for  a  person  who  is 
suffering  with  gastric  ulcer  and  inflammation  of  the  stomach, 
due  to  excess  of  hydrochloric  acid,  as  it  is  both  nutritious 
and  cooling  to  the  stomach. 

"The  combination  of  sugar  and  milk  does  not  seem  to  do  any 
particular  damage  under  these  conditions,  for  the  large  amount 
of  hydrochloric  acid  seems  to  neutralize  any  evil  effects.  It 


Fruit  Ices  and  Creams        75 

is  not  a  useful  article  of  food  for  an  individual  with  a  normal 
stomach.  The  materials  used  should  be  of  the  best  quality, 
for  frequently  we  have  severe  ptomain  poisoning  from  eat- 
ing an  inferior  quality  of  ice  cream." 

Strawberry  Ice.  2  cups  strawberries,  £  cup  sugar  or  more, 
\  cup  water,  1  tablespoon  lemon  juice. 

Wash  and  remove  the  stems  from  well  colored  ripe  berries. 
Put  them  into  a  bowl,  sprinkle  over  the  sugar,  cover  and  let 
stand  one  hour,  then  mash  them  well,  add  the  water  and 
press  through  a  fine  strainer  or  cheese  cloth  to  express  as 
much  juice  as  possible,  add  the  lemon  juice  and  freeze,  using 
about  one  part  salt  to  three  or  four  parts  ice.  Too  much 
salt  will  make  a  coarse  grained  ice.  The  beaten  white  of  an 
egg  may  be  added,  if  desired. 

Blackberry  or  Raspberry  Ice  is  made  the  same  as  straw- 
berry ice,  using  blackberries  and  raspberries  instead  of 
strawberries. 

Apricot  Ice.  1  cup  stewed  apricot  pulp,  2  tablespoons 
lemon  juice,  J  cup  water,  sweeten  to  taste. 

Stew  the  apricots  with  enough  sugar  to  sweeten,  when 
cool  mash  them  through  a  fine  colander,  add  lemon  juice  and 
water  and  freeze.  A  little  more  sugar  may  be  required;  the 
amount  needed  will  depend  somewhat  on  the  acidity  of  the 
fruit. 

Pineapple  Ice.  1  cup  canned  grated  pineapple,  §  cup  water, 
3  tablespoons  lemon  juice,  1  tablespoon  sugar. 

Add  cold  water  and  sugar  to  the  pineapple  and  let  it  stand 
half  an  hour,  then  add  the  lemon  juice  and  water  and  freeze. 
Or  the  juice  may  be  pressed  out  through  a  strainer  before 
freezing  it,  if  desired. 

Grape  Fruit  Ice.  §  cup  grape  fruit  juice,  \  cup  boiling 
water,  £  cup  sugar  or  more. 

Add  the  sugar  to  the  boiling  water  and  bring  to  a  good 
boil;  when  cool,  add  the  grape  juice  and  freeze. 


76        Canning,  Preserving,  Etc. 

Lemon  Ice.  J  cup  lemon  juice,  §  cup  boiling  water,  J  cup 
sugar  or  more. 

Make  the  same  as  grape  fruit  ice. 

Ice  Cream.  \  cup  milk,  %  cup  rich  cream,  6  drops  vanilla 
or  more,  1  tablespoon  sugar. 

Put  the  milk  into  the  freezer,  and  when  it  has  become 
about  half  frozen  add  the  cream  (whipped  quite  thick), 
sugar,  and  vanilla;  mix  well  and  freeze.  By  having  the 
cream  previously  whipped  and  adding  it  as  above,  the  ice 
cream  will  have  a  more  velvety  appearance  than  it  would  by 
mixing  it  all  at  once. 

Canning,  Preserving,  Etc. 

The  great  secret  of  canning  lies  in  complete  sterilization. 
All  fruits  and  vegetables,  as  well  as  the  water  we  drink  and 
the  air  we  breathe,  are  teeming  with  minute  forms  of  life 
called  bacteria  or  molds  or  germs.  These  germs  are  the  sole 
cause  of  decomposition  or  rotting,  and  are  the  only  causes  of 
spoilage  we  have  to  deal  with  in  canning. 

The  exclusion  of  air  from  canned  articles  is  not  necessary 
provided  the  air  is  sterile  and  free  from  germs. 

Fruits 

Fruits  are  usually  slightly  acid,  and  in  general  do  not  sup- 
port bacterial  growth,  but  are  more  commonly  fermented  by 
yeasts.  In  order  to  retain  the  natural  flavor  of  the  fruit  lit- 
tle sugar  should  be  used,  and  the  fruit  should  be  cooked  only 
long  enough  to  insure  its  preservation.  It  is  unnecessary  to 
boil  the  syrup  previously.  The  sugar  may  be  dissolved  in 
cold  water  in  right  proportion  to  the  kind  of  frait  used,  and 
poured  over  the  fruit  in  the  jars.  The  fruit  should  be  per- 
fectly sound  and  not  overripe.  It  should  always  be  sorted; 
ripe  fruit  and  hard  fruit  should  never  be  cooked  in  the  same 
jar.  All  stewpans,  strainers,  glass  jars,  and  tops  should  be 
put  on  in  cold  water,  heated  to  the  boiling  point,  and  then 
boil  for  ten  minutes  before  using.  The  quantity  of  sugar  used 


Canning,  Preserving,  Etc.        77 

will  vary  with  the  kind  of  fruit  used,  and  somewhat  with  the 
locality  in  which  it  is  grown.  The  following  proportion  is 
taken  as  an  average,  more  or  less  sugar  may  be  used  as  the 
case  may  require:— 

SYRUPS, - 

Apricots,    2^  quarts  water  to  1  quart  sugar 
Peaches,      3          "  "        "  1      " 

Pears,  3  to  4         "          "        "  1      " 
Plums,  sour  1J     "  "        "  1      " 

Berries  may  be  canned  by  this  method,  using  about  two 
pounds  of  sugar  to  ten  pounds  of  berries,  add  the  sugar  to  the 
stemmed  and  washed  berries,  let  stand  one  hour,  fill  jars  and 
cook  the  same  as  for  ripe  apricots.  Most  people  prefer  to 
bring  the  berries  to  boil  on  top  of  the  stove  with  sugar 
needed,  and  fill  them  into  hot  glass  jars  and  seal  them. 

Apricots.  Preferably  canned  whole.  Wash  and  pack  into 
glass  jars,  put  on  the  rubber  ring,  and  fill  with  syrup.  Screw 
the  covers  on  loosely,  and  set  the  jars  into  a  boiler  with  a  false 
bottom  in  it  to  keep  the  jars  from  resting  on  the  bottom  of 
the  kettle.  Pour  cold  water  into  the  boiler  until  the  jars  are 
about  two  thirds  immersed  in  water.  Heat  gradually  to  the 
boiling  point,  and  let  boil  for  ten  minutes  after  boiling  begins. 
Then  remove  the  cover  from  one  jar  and  stick  the  point  of  a 
knife  into  the  fruit,  if  it  is  quite  tender,  set  the  jar  into  a 
shallow  pan  of  hot  water  and  run  the  blade  of  a  silver  knife 
down  the  side  of  the  fruit  to  let  the  foam  rise  to  the  top;  fill 
to  overflowing  with  boiling  syrup  and  screw  the  top  on  tightly. 
Tarn  up  side  down  on  the  table  to  make  sure  there  is  no  leak. 
Let  it  remain  thus  until  next  day,  then  wipe  the  jar  with  a 
damp  cloth  and  set  the  fruit  in  a  cool,  dark  place. 

Peaches.  Use  free-stone  peaches.  Peel  and  cut  them  in 
halves,  removing  the  stones,  except  that  a  few  may  be  put 
into  each  jar  for  flavor.  Pack  the  fruit  into  jars,  and  finish 
the  same  as  for  apricots. 

Pears.     Peel   and    cut  the  fruit  into  halves.     Remove  the 


78        Canning,  Preserving,  Etc. 

seeds,  etc.,    and  proceed  in  the  same  way  as    for   peaches. 

Plums.  Wash  and  peel  the  plums,  saving  out  the  small 
ones  and  the  peel  for  jelly.  Pack  the  fruit  into  jars  and  fin- 
ish the  same  as  apricots. 

Jelly.  To  each  fifteen  pounds  plums  and  peel,  add  about 
two  quarts  cold  water,  and  set  on  the  stove,  care  being  taken 
not  to  burn  them.  When  they  are  thoroughly  done,  pour 
into  a  bag  or  cloth  in  which  the  mesh  is  not  woven  too  closely 
together,  and  hang  up  to  drip.  To  each  quart  of  juice  thus 
made  add  one  quart  of  sugar  and  bring  to  boil;  skim,  and  let 
it  continue  to  boil  for  thirty  minutes,  if  only  one  quart  of 
juice;  forty  minutes,  if  one  gallon;  and  about  fifty  minutes 
to  one  hour  for  five  to  ten  gallons.  Take  glasses  out  of  hot 
water  and  fill,  let  them  stand  forty-eight  hours,  then  pour 
over  them  enough  hot  parafine  to  cover. 

If  plums  are  picked  just  after  a  rain  or  heavy  dew,  they 
will  contain  much  more  water  than  otherwise,  then  they  will 
require  less  water,  and  it  is  always  safest  to  boil  a  small 
quanity  first  as  a  test  before  making  a  large  quatity  of  jelly. 

Vegetables 

The  spoiling  of  vegetables  is  due  primarily  to  bacteria. 
Being  much  more  resistant  to  heat  than  yeasts,  they  re- 
quire longer  cooking  than  fruits.  While  the  parent  bac- 
teria may  be  destroyed  by  a  temperature  of  boiling  water, 
the  seeds  or  spores  retain  their  vitality  at  that  temperature 
for  a  long  time,  and  upon  cooling  will  germinate  and  begin 
their  destructive  work.  Therefore  it  is  found  necessary,  in 
order  to  completely  sterilize  a  vegetable,  to  heat  it  to  the 
boiling  point  and  keep  it  to  that  temperature  for  one  hour, 
for  two  or  three  successive  days. 

String  Beans.  Break  the  ends  off,  remove  strings,  wash, 
drain,  and  pack  them  into  cans  provided  for  that  purpose. 
Make  a  solution  of  one  ounce  salt  to  two  and  one-half  quarts 
water,  and  pour  it  on  the  beans,  filling  the  cans  four-fifths 
full.  Solder  tightly,  and  when  they  have  boiled  one  hour, 


Combinations,  Menu-Making        79 

puncture  the  end  to  let  out  the  steam,  then  in  five  minutes 
resolder  and  let  remain  until  next  day,  when  they  should  be 
boiled  one  hour  more,  and  on  the  third  day  repeat  the  boil- 
ing. They  may  then  be  stored.  They  need  not  be  punc- 
tured except  after  the  first  cooking. 

Corn.  Secure  young  corn.  Scour  down  the  rows  and 
press  out  the  pulpy  material;  add  enough  salted  water  to 
make  it  quite  soft,  using  a  preparation  of  one  ounce  salt  to 
one  and  one-half  quarts  water,  and  finish  the  same  as  string 
beans.  A  very  little  sugar  should  be  added  to  the  corn,  also 
to  green  peas,  which  are  canned  by  the  same  method. 

Combinations  and  Menu-Making 

The  art  of  planning  and  combining  is  one  of  no  small  im- 
portance to  the  housewife  or  cook.  The  very  best  foods  may 
be  combined  or  served  in  such  combinations  as  to  bring  dis- 
tress to  the  digestive  organs,  and  produce  weakness  instead 
of  strength. 

Because  human  beings  differ  so  much  and  their  needs  are 
so  varied,  it  is  impossible  to  lay  down  any  set  of  rules  on 
diet  for  all  alike.  But  there  are  general  principles  by  which 
everyone  may  be  guided  in  matters  of  diet,  and  which,  if 
heeded,  can  accomplish  more  for  the  individual  or  family,  in 
maintaining  a  healthy  condition  of  the  body,  than  all  the 
doctor's  prescriptions. 

It  is  therefore  important  for  those  who  have  to  plan  for 
the  family  to  have  a  working  knowledge  of  the  principles 
which  guide  and  direct  in  making  out  a  balanced  menu.  In 
the  first  place  there  should  not  be  a  great  variety  at  any 
one  meal.  Several  articles  of  food  at  the  same  meal  work 
up  fermentation,  and  the  food  does  not  nourish  the  system. 

While  perhaps  all  can  not  eat  the  same  foods  (and  it  might 
be  well  always  to  plan  so  there  can  be  some  individual  choice 
in  the  matter  of  foods  to  be  eaten),  yet  a  very  common  er- 
ror, and  one  that  is  so  often  committed  with  none  but  the 
best  intentions,  is  that  of  loading  the  table  down  with  every 


80        Combinations,  Menu-Making 

possible  variety  of  food.  True,  the  same  dishes  prepared  in 
the  same  way  should  not  appear  on  the  table  meal  after 
meal,  and  day  after  day.  The  food  should  be  varied,  and 
the  cook  should  plan  to  have  different  foods  served  in  differ- 
ent ways  so  as  to  have  the  table  always  looking  fresh  and 
inviting. 

A  great  variety  at  one  meal  encourages  overeating,  bring- 
ing distress  and  feebleness  in  its  train.  Overtaxation  of  the 
digestive  organs  is  a  bad  form  of  dissipation,  and  is  said  to 
be  the  caut>e  of  more  disease,  whether  directly  or  indirectly, 
than  is  caused  by  all  alcoholic  dissipation  combined,  the  lat- 
ter very  often  being  due  to  the  former. 

There  is  no  little  truth  in  the  statement  made  by  an  Eng- 
lish surgeon,  Dr.  Abernethy,  that,  "One-fourth  of  what  we 
eat  keeps  us;  the  other  three-fourths  we  keep  at  the  peril  of 
our  lives. "  While  this  statement  may  seem  to  some  to  be 
somewhat  exaggerated,  yet  it  is  a  well  known  fact  that  most 
of  us  eat  more  than  we  really  need  for  the  proper  sustenance 
of  the  body;  and  when  carried  to  the  extreme,  the  energies 
of  the  body  are  dissipated  in  ridding  the  system  of  a  dead 
weight  of  surplus  material.  While  the  cook  can  not  be  held 
responsible  for  the  course  of  individuals  in  these  matters, 
yet  it  is  within  his  power  not  only  to  plan  the  meal  in  such  a 
manner  as  to  encourage  right  habits  and  thus  alleviate  suf- 
fering, but,  being  guided  by  sound  principles,  can  make  the 
work  educational  in  character.  Soft  foods,  several  articles 
of  food  at  the  same  meal,  and  hasty  eating  or  bolting  of 
food,  all  lead  to  overeating. 

• 

Then  again  it  is  not  well  to  eat  fruit  and  vegetables  at  the 
same  meal.  Fresh  fruits  are  very  easily  digested  in  the 
stomach,  a  sweet  apple  being  digested  in  the  stomach  in  from 
one  hour  to  one  hour  and  a  half,  while  many  of  the  coarser 
foods  require  from  three  to  four  hours  or  more  for  their 
digestion  in  the  stomach.  When  these  are  taken  together, 
the  fruits,  mixed  with  other  foods,  are  kept  in  the  stomach 
for  such  a  long  period  of  time  that  they  ferment,  and  the 


Combinations,  Menu-Making        81 

formation  of  vinegar  or  alcohol  is  the  result.  Acid  fruits 
and  coarse  vegetables,  as  roots  and  tubers,  are  an  especially 
bad  combination.  Many  people,  who  think  a  certain  food 
does  not  agree  with  them,  often  learn  that  the  trouble  is  not 
with  the  food,  but  with  the  combination  in  which  they  have 
been  taken.  Tne  finer  vegetables,  known  as  the  fruity 
vegetables,  as  squash,  tomatoes,  peas,  corn,  etc.,  can  be 
used  by  most  people  where  a  fruit  dessert  or  fresh  fruit  is 
served,  and  these  principles  should  be  taken  into  considera- 
tion in  all  our  planning. 

Grains,  fruits,  and  nuts  are  a  good  combination;  also  grains, 
or  cereals,  vegetables,  and  nuts.  It  might  be  well  to  say 
that  while  grams  and  fruits  are  a  good  combination,  it  should 
be  remembered  that  to  pour  acid  fruits  over  rice,  bread,  or 
any  starchy  food  to  soften  it,  not  only  hinders  the  flow  of 
saliva,  but  the  acid  of  the  fruit  so  neutralizes  the  saliva  as 
to  hinder  the  digestion  of  the  food  in  the  stomach.  If  starchy 
foods  be  thoroughly  masticated  first,  and  the  fruit  eaten 
afterwards,  then  the  food  will  be  in  a  condition  to  be  easily 
acted  upon  by  the  digestive  juices.  The  free  use  of  milk 
and  sugar  taken  together  works  untold  harm  and  should  be 
avoided.  Milk  and  acid  fruits  are  a  bad  combination,  and 
should  not  be  taken  together. 

Then  there  should  be  a  simplicity  about  the  preparation  of 
food;  a  nicety  that  should  appeal  to  the  finer  instincts  of 
people.  Complex  mixtures  and  highly  seasoned  foods  ought 
to  be  an  insult  to  a  healthy,  normal  stomach. 

Nature  has  provided  an  abundance  of  natural  flavors  in  the 
different  foods  which  do  not  irritate  the  delicate  organs  of 
digestion,  but  which  have  a  pleasing  effect.  Food  should  be 
prepared  and  served  in  an  appetizing  manner,  and  should 
appeal  to  the  sense  of  sight  as  well  as  to  that  of  taste.  The 
sight  and  smell  of  pleasing  food  starts  the  flow  of  the  digest- 
ive fluids,  while  disagreeable  odors  and  sights  hinder  it. 

Many  people  make  themselves  sick  by  thinking  continu- 
ously about  what  they  eat,  and  fearing  lest  it  may  not  agree 
with  them.  The  secret  of  good  digestion  is  thorough  mas- 
tication; this  is  the  part  over  which  we  have  control.  This 
settled,  together  with  the  proper  combination  and  prepara- 
tion of  food,  we  are  to  choose  those  things  that  experience 
and  sound  judgment  tell  us  are  the  best  suited  to  our  indi- 
vidual cases,  and  eat  them  with  joy  and  a  thankful  heart, 
and  then  forget  all  about  the  rest.  Nature  will  do  her  part 
faithfully  if  left  unencumbered. 

In  making  out  a  well  balanced  menu,  there  is  need  to  con- 


82        Combinations,  Menu- Making 

sider  not  only  the  properties  of  the  food  but  its  adaption  to 
the  eater.  rood  can  be  eaten  freely  by  persons  engaged  in 
physical  labor  which  must  be  avoided  by  those  whose  worn,  is 
chiefly  mental.  Ihen  again,  we  should  always  plan  so  that, 
as  far  as  combination  is  concerned,  we  shall  set  before  people 
foods  that  combine  well  together.  Suppose,  for  instance, 
we  should  have  vegetable  soup  first;  most  people  will  no 
doubt  partaKe  of  it  when  it  is  set  before  them.  Then  we 
have  already  started  them  on  a  vegetable  dinner;  now,  should 
we  have  a  fruit  salad  or  fruit  dessert,  with  perhaps  other 
coarse  vegetables,  it  is  very  apparent  there  is  a  lack  of 
judgment  on  the  part  of  the  one  responsible.  Such  mistakes 
can  be  avoided  without  inconven  ence  when  making  out  the 
plans,  by  putting  a  c/eam  of  peas,  or  tomato,  or  other  li.\e 
soup,  instead  of  the  vegetable,  whenever  fiuit  is  taken  into 
the  combination.  While  it  is  true  that  people  need  not  par- 
take of  everything  before  them,  yet  there  are  some  things 
most  people  will  use,  and  these  things  should  always  betaken 
into  consideration  while  making  out  the  plans.  We  should 
always  plan  so  that  the  soup,  the  relishes,  and  the  dessert, 
if  any,  shall  harmonize  as  far  as  combination  is  concerned; 
and  if  fruit,  as  fruit  salad  or  fruit  dessert,  is  used,  there 
should  be  at  least  one  of  the  finer  vegetables,  as  tomatoes, 
squash,  corn,  etc.,  to  choose  from;  and  at  another  time,  when 
fruit  is  omitted  from  the  menu,  we  may  plan  a  good  vegeta- 
ble dinner,  in  which  any  of  the  coarser  vegetables  may  be  com- 
bined with  some  dish  in  the  form  of  grains,  legumes,  or  nut 
food. 

In  seeking  to  supply  foods  that  will  give  proper  nourish- 
ment to  the  body,  we  should  avoid  the  extremes  in  both  direc- 
tions; on  the  one  hand  that  which  tends  toward  an  impover- 
ished diet,  and  on  the  other  hand  that  which  brings  into  one 
meal  too  many  heavy,  highly  concentrated  foods.  Fresh  vege- 
tables, especially  the  coarse  vegetables,  contain  a  large  pro- 
portion of  water  in  their  composition.  These  vegetables  of 
themselves  would  fail  of  supplying  proper  nutrition  to  the 
body.  But  when  served  with  the  more  solid  foods,  as  grains, 
legumes,  nuts,  or  nut  foods,  they  furnish  bulk  to  the  food, 
and  are  rich  in  mineral  matter.  Perhaps  one  of  the  more 
solid  foods,  rich  in  nutritive  value,  together  with  other  vege- 
tables prepared  in  a  simple  manner,  would  give  variety  and 
amnle  choice  for  most  people. 

The  following:  suggestive  menus  will  help  to  illustrate  the 
working  out  of  some  of  these  principles. 


Suggestive  Menu 


BREAKFAST 

STRAWBERRIES  STEWED  PRUNES 

WHOLEWHEAT  PUFFS 
BROWNED  RICE  CORN   FLAKES 

WALNUT  LENTILS  ON  TOAST 

CREAM  HONEY 

CEREAL  COFFEE 


DINNER 

CREAM  OF  GREEN  PEAS 
OLIVES  SLICED  TOMATO 

RICE  AND  MACARONI  CROQUETTES 
BAKED  POTATO  SUMMER  SQUASH 

WHOLEWHEAT  BREAD 
CONCORD  GRAPES  APPLE  PIE 


LUNCHEON 

APPLES  RED  RASPBERRIES  FRESH  FIGS 

CREAM  TOAST 
TOASTED  GRANOSE  BUSCUIT  WHOLEWHEAT  STICKS 

CRACKERS 
NECTAR  CEREAL  COFFEE 


Suggestive  Menu 

BREAKFAST 


SLICED  BANANAS  CANTALOUPE 

POACHED  EGG 
BAKED  POTATO 

CORN  BREAD  TOASTED  RICE  BUSCUIT 

CREAM  OLIVE  OIL  MELTOSE 

CEREAL  COFFEE 


DINNER 

LETTUCE  AND  EGG       CELERY  HEARTS       STUFFED  DATE  SALAD 

NEW  ENGLAND  STEW 
MASHED  POTATO  BAKED  EAR  CORN 

FRUIT  BREAD 
MIXED  NUTS  PRUNE  PUDDING  WITH  CREAM 

WATERMELON 


LUNCHEON 

PEACHES  STEAMED  FIGS  APPLE  SAUCE 

RICE  GRUEL  PUFFED  WHEAT  BERRIES  FRUIT  CRISPS 

CREAM  HONEY 

YOGURT  CEREAL  COFFEE 


»# 


